Ingredients
Equipment
Method
- Rinse rice until water runs clear, drain.
- In a medium saucepan over medium heat, add olive oil and butter.
- When butter is melted, add onion and garlic, sauté until softened.
- Add rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.
- Reduce heat, allow to simmer for 15-20 minutes, or until liquid is absorbed.
- Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or microwave.
- Freezing: You can freeze Turmeric Rice for up to two months. Just let it cool completely before transferring it to a freezer-safe container.
- Pairing: This rice pairs beautifully with grilled chicken, roasted vegetables, or lentil curry, creating a colorful and nutritious plate.
- Adding vegetables: Feel free to throw in some peas, carrots, or bell peppers while cooking for added nutrition and color.
- Herbs and spices: Experiment with other herbs or spices like cumin or parsley to customize your Turmeric Rice to your taste.
- Meal prep: Make a big batch of this rice at the beginning of the week for quick lunches or dinners.