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+ servings
Three small bowls of rice with turmeric garnished with cilantro
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5 from 11 votes

Rice with Turmeric

This vegan take on yellow rice with turmeric is simple to prepare, and pairs well with many cuisines.
Course: side dish
Cuisine: American, Asian, Ethiopian, Indian, Mediterranean
Servings: 4 servings
Calories: 262kcal

Equipment

  • large covered skillet

Ingredients

  • 1 cup white Basmati rice
  • 2 Tablespoons olive oil
  • ¼ cup diced onion
  • ¼ teaspoon Himalayan sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 teaspoon ground turmeric
  • 2 cups plus 2 Tablespoons low-sodium vegetable broth
  • ½ cup fresh or frozen peas
  • Chopped cilantro or parsley for garnish, optional

Instructions

  • Rinse the rice, then drain well.
  • Heat the oil in a large skillet over medium-high heat with a bit of the onion. When it begins to gently sizzle, add the rest of the onion, and cook, stirring often, for about five minutes or until softened.
    Add the salt and spices and cook, while stirring, for about 30 seconds (be sure that the oil isn’t so hot that the spices burn).
    Next, add the drained rice to the skillet, and cook for two more minutes while stirring. It's okay if the rice is sizzling a bit.
  • Remove the pan from the heat, and let it cool down for a few minutes, then stir in the broth.
    Put the skillet back over medium-high heat. When it reaches a lively simmer, give it a stir, then shake the pan, so the rice spreads out evenly.
    Cover the pan and adjust the heat to the appropriate low setting so the rice continues to simmer (not boil). Be sure the lid is secured well, so steam doesn’t escape.
  • Cook the rice for eight minutes, then gently stir. Evenly spread out the rice, sprinkle the peas on top, and recover. Do this step quickly, so the temperature doesn’t drop.
    Cook for eight more minutes, then taste the rice to check the consistency. If the broth is all absorbed, but the rice is chewy instead of al dente, add two more Tablespoons of broth, cover, and cook for a few more minutes.
  • When the rice is cooked al dente, remove the skillet from the heat but leave it covered for another five to ten minutes before serving.
  • Garnish with chopped cilantro or parsley if desired.

Notes

This recipe can also be made with brown rice. Just be sure to adjust the cook time.

Nutrition

Calories: 262kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 171mg | Potassium: 137mg | Fiber: 2g | Sugar: 2g | Vitamin A: 152IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg