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Cooking with turmeric

All Natural, All Australian, All Good
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Turmeric Rice Bowl

 

Prep: 25 mins     Cook time: 35 mins     Total time: 60 mins

Original Author: Sylvia Fountaine | eatingwell.com

Recipe type: Dinner
Serves: 2-4

Ingredients

For the Rice

  • 1¼ cups water
  • ½ cup brown basmati rice
  • ¼ cup raisins
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon onion powder or garlic powder
  • ½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt

For the Vegetables & Chickpeas

  • 2 tablespoons coconut oil or ghee
  • 1 can chickpeas, rinsed and patted dry
  • 1 teaspoon Indian curry powder
  • 1 cup roasted root vegetables
  • 1 teaspoon sugar or honey
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons low-fat plain yogurt or tahini
  • Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish

Instructions

  1. To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and ⅛ teaspoon salt in a small saucepan. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes.
  2. Meanwhile, to prepare vegetables & chickpeas: Heat coconut oil (or ghee) in a medium skillet over medium heat. Add chickpeas and cook, stirring, until crispy, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add roasted root vegetables, sugar (or honey), salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes. Stir in lemon juice.
  3. Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.

 

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