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Dr Kathleen Hartford

Dr Kathleen Hartford

TURMERIC RICE

Turmeric Rice 

Ingredients 
2 tablespoons olive oil
1 small onion, chopped (use more if you wish)
1/2 cup of raisins (use more if you wish)
1/2 cup of chopped cashews
1 chopped cucumber
1/4 cup cherry tomatoes, chopped (optional)
1 cup uncooked jasmine rice
1 teaspoon salt
1 teaspoon turmeric
2 cups broth or water
1 tablespoon chopped parsley, for garnish (optional)

Preparation 
Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Sauté, stirring occasionally, until onions are soft, about 5 minutes.

Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn’t tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.

Take off heat drain and rinse rice add all the ingredients cashews, raisins, cucumber, cherry tomatoes…add Olive oil and lemon juice to taste to pour on as dressing…serve cold.

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