First and foremost, this is not a cleanse-approved recipe. We have to make that disclaimer so that people don’t post this recipe and say that they can enjoy it while cleansing. Can you enjoy a lovely bowl of garlic turmeric rice once you finish your cleanse? Yes, of course you can! In fact, this soft and fluffy turmeric rice is a great transitional meal that exhibits heavenly aroma and flavor in every bite. It contains garlic, onion, turmeric, and a few other ingredients that enhance the dish.
What is turmeric rice, or yellow rice? Depending on the region, this rice may be referred to by different names. There are variations within India, Middle Eastern countries, and several Asian countries. Different regions will add local spices or aromatics to flavor the dish. The signature yellow color typically comes from one of three spices: turmeric, annatto, or saffron. Those can be used interchangeably to give white rice that bright yellow hue. No artificial dyes here, folks! We banned them from our recipes long before RFK Jr. ever thought about it.
For this recipe, you will use turmeric powder, not the freshly grated turmeric root. You only need one teaspoon of turmeric powder, which adds a lovely earthly flavor that complements the garlic, coconut oil, and onion, which are the three primary components of the dish. The rice also cooks in low-sodium vegetable stock, which enhances the flavor. The best part, besides the intensely rich flavor, is that it comes together in just 20 minutes in one pot!
- Prep Time:5m
- Cook Time:15m
- Total Time:20m
- Serves: 6 servings
- Category: Sides, Vegan, Vegetarian, Gluten-Free
Ingredients
- 2 tbsp. coconut oil
- 1/2 medium onion, diced
- 4 cloves garlic, minced
- 1 tsp. turmeric powder
- 2 c basmati rice
- 3 c low-sodium vegetable stock
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
Instructions
- Melt the coconut oil in a medium saucepan over medium heat. Once melted, added the onion and garlic and cook until fragrant (about two minutes).
- Add the turmeric powder to the saucepan and stir to combine. Pour the rice into the pot and continue mixing until all of the grains are evenly coated and lightly toasted.
- Pour the stock, sea salt, and pepper into the pan and mix well to combine. Bring to a boil, cover the pan, reduce heat to low, and simmer for about 15 minutes.
- Remove the pan from the heat and set aside for five minutes before you fluff the rice with a fork. Enjoy when ready.
