1 ½cups(300g) long grain or basmati ricerinsed and drained (not ‘quick cook’ rice)
3cups(750 ml) vegetable stock (broth)
To serve (optional)
chopped cilantro (coriander)
Heat the oil in a large pan, then add the onion and cook for a few minutes until soft, but not brown.
Stir in the garlic and cook for a further minute.
Add the turmeric, cumin and rice and combine well.
Pour in the stock/broth, cover the pan, bring to a boil, reduce the heat and simmer for about 10-15 minutes or until all of the liquid has been absorbed.
Serve sprinkled with chopped cilantro/coriander
Note: be guided by the cooking time on your particular bag of rice.
Make sure that the onions are really soft and golden when sauteeing them.
Be sure to rinse the rice before adding it, to remove excess starch
For a different flavor, add in half a cup of any of these: raisins, frozen peas, corn, finely diced carrots, finely diced red bell peppers, spring onions/scallions
Try topping your yellow rice with toasted cashews, almonds or seeds
Swap the rice for quinoa or couscous for a different side dish
Add the juice of half a lemon and some lemon zest, and leave out the cumin for lemon turmeric rice
Use your favorite type of rice: basmati, brown, white, wild etc...
Make it a full meal with these easy recipes! Tofu Curry(vegan, 10 ingredients, 20 minutes) Baked Vegetable Pakora (vegan, 6 ingredients, 25 minutes) Naan (vegetarian or vegan, 4 ingredients, 15 minutes)