Turmeric Rice

When you need a quick rice dish to supplement a main or to brighten up your meal, make it turmeric rice.  Cooked with ground turmeric, a good quality shop bought carton of stock and some pantry staples, it's tasty and aromatic.  Makes an excellent rice bowl topped with your favourite meat or vegetables like my Glazed king oyster mushrooms & vegetable rice bowl.

Serves 2-3

INGREDIENTS

• 1 cup basmati rice
• 1 tablespoon butter
• 1 tablespoon olive oil
• ¼ cup onion, finely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon ground turmeric
• 1½ cup vegetable or chicken stock
• 1 bay leaf
• 1 tablespoon chopped parsley, for garnishing

METHOD

1. Place rice in a large bowl and cover with cold water.  Swirl the rice with your hands until the water becomes cloudy, then drain the water to remove the starch.  Repeat this process 2 more times or until the water runs clear.  
2. In a medium saucepan over medium heat, add butter and olive oil
3. When the butter starts to foam, add onion and garlic.  Sauté until the onion is softened.
4. Add rice and turmeric.  Stir until combined.
5. Add stock and bay leaf.  Bring to a boil.  Cover the pan with a lid, leaving a gap for steam to escape.  Cook for 4-5 minutes or until most of the liquid has been absorbed leaving little craters on top of the rice.  Reduce heat to low.  Cover and cook gently for 5 minutes, or until the rice is tender.
6. Turn off the heat and let the rice rest in the pan, covered, for 5 minutes.
7. Remove and discard bay leaf.  Fluff rice with a fork and garnish with chopped parsley.