Turmeric Rice
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- ¼cup chopped onion
- ½teaspoon chopped garlic
- 1cup converted rice
- ½teaspoon turmeric
- 3sprigs parsley
- 2sprigs fresh thyme or ¼ teaspoon dried
- 4drops Tabasco sauce
- 1bay leaf
- 1½cups water
- ½teaspoon salt
- Freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
236 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 4 grams protein; 297 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon of the butter in a saucepan and add the onion and garlic. Cook, stirring, until the onion is wilted. Add the rice, turmeric, parsley, thyme, Tabasco, bay leaf, water, salt and pepper. Bring to a boil, stirring. Cover and simmer 17 minutes.
- Step 2
Discard the parsley and thyme sprigs and bay leaf. Add the remaining butter and toss the rice with a fork.
Private Notes
Comments
Buyer beware: there are two Pierre Franey recipes for turmeric rice on this site. I find this one vastly better as a side dish -- using much less turmeric and using water vs. stock. The other version could be better only if intended as more of a main course (such as by adding a protein).
This was delicious and a great side to the Roasted Shrimp Cocktail with Aioli recipe on this site. It came together quite easily. I used Jasmine rice as that is what I had on hand; otherwise, I followed the recipe. I chopped up some fresh parsley and sprinkled it over the rice for serving. I believe next time I will add a little bit more hot sauce and chop my onion a little finer. This is a great go-to side dish to put in the rotation.
Buyer beware: there are two Pierre Franey recipes for turmeric rice on this site. I find this one vastly better as a side dish -- using much less turmeric and using water vs. stock. The other version could be better only if intended as more of a main course (such as by adding a protein).