Turmeric -- a spice valued since antiquity for both its culinary and healing properties -- gives this rice dish its vibrant golden hue. Sweet raisins and umami-rich soy sauce balance turmeric's earthy, slightly bitter flavor, while curry powder adds nuance.
Mediterranean, Middle Eastern, Caribbean, and Indian cuisines pair well with this rice; it's also a great complement to lamb dishes or grilled whole fish.
Tip: If you don't have vegetable broth on hand, you can use 3 cups of boiling water mixed with 1 tablespoon of pareve chicken soup mix or veggie bouillon. Look for one made without MSG.
Make It a Meal: Begin with bowls of Roasted Carrot, Apple, and Celery Soup. Serve the Turmeric Rice as a complement to Indian Spiced Salmon with Garam Masala or this lemon and saffron-spiced Persian Roast Chicken. Pair either entree with your favorite roasted vegetables, steamed asparagus, or a simple green salad. For dessert, offer this dairy-free Tropical Mango Upside Down Cake, along with tea.
Prefer a vegetarian meal? Make the rice with vegetable stock, and wrap it burrito-style in whole wheat or spinach tortillas with Curry Roasted Cauliflower, a handful of baby spinach or chard, and cubes of Sweet Ginger Tofu. Add a little hot sauce if you like. Or, skip the burrito, and make a rice bowl with the same elements. If you want to add a little more color or textural interest, Rainbow Slaw with Tamari-Ginger Vinaigrette and cubes avocado would be great rice bowl toppers, too.
- 1 1/2 cups (330 gm) white basmati rice
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1/3 cup golden raisins
- 3 cups (710 ml) vegetable or chicken stock
- 1 1/2 tablespoons soy sauce, preferably tamari (reduced sodium is fine)
1. Rinse the rice in a fine mesh colander until the water runs clear. Drain well.
2. Warm the oil in a heavy-bottomed saucepan, set over medium-high heat. Stir in the rice, turmeric, and curry powder, mixing well to coat the rice with the spices and oil. Add the raisins, vegetable stock and soy sauce and bring to a boil.
3. Reduce the heat to low, cover the pot, and simmer for 18 minutes. (Do not lift the lid while cooking or the rice will become sticky.)
4. Remove the rice from the heat, stir to fluff, then replace the cover and allow the rice to rest for 10 minutes.
6. Mound the rice onto a platter and serve. Enjoy!
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||1 g|