Garlic Turmeric Rice

• temps actif: 5 mins
• temps total: 20 minutes

Ingrédients

2 tbsp unsalted butter or coconut oil

1/2 medium onion finely diced

4 cloves garlic minced

1 tsp turmeric powder

2 cups (370g) basmati rice or your choice of long-grain rice, rinsed and drained

3 cups chicken stock or vegetable stock

1/2 tsp salt or to taste

1/4 tsp black pepper or to taste

parsley for garnish, optional

marinated chicken kebabs or any grilled veggies, seafood, or meat to serve

Instructions

Melt butter in a pot over medium heat. Add onion and garlic and sauté for about 1-2 minutes or until fragrant. Add turmeric powder and stir to combine. Mix in the rice until the grains are evenly coated and lightly toasted.

Add stock, salt, and pepper. Mix to combine and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from heat and set aside for about 5 minutes before fluffing the rice with a fork. Enjoy!

Notes

Cooked rice is best served fresh, but leftovers can be stored in an airtight container for up to 4 days in the fridge, or up to 3 months in the freezer.

To reheat the rice, use a pot or a microwave until it is steaming hot. I would not recommend reheating the rice more than once.