What Foods Taste Best With Turmeric?

What foods taste best with turmeric? Turmeric blends well with couscous, bulgur, rice, and quinoa. Turmeric gives popular rice pilafs like this Texas Spanish Rice their golden hue. Make sure to add a dash of black pepper to the mixture as it significantly increases the effectiveness of turmeric when added.

How to Make Turmeric Rice?

• Begin by thoroughly washing the rice until the water runs clear, then soak it for 15 minutes.
• If using onion and garlic, heat the olive oil in a skillet and cook the diced onion until soft and translucent. Cook until the garlic is fragrant, about 30 seconds.
• Drain and add the rice to the pot. Cover the rice with water or stock, covering it by 1/2 inch, and add the ground turmeric, salt, and bay leaves.
• Bring to a boil, then reduce to the lowest heat setting possible. Cook for 10 minutes, covered.
• Turn off the heat and leave the pot alone for 10 minutes.
• Remove the bay leaves and fluff with a fork before serving.

Top Tips

• The key to this recipe is to thoroughly wash the rice. You must eliminate as much starch as possible.
• If you prefer a simpler version of this yellow rice, leave out the onion and garlic. To add flavor, use vegetable or chicken stock and vegetables like frozen or fresh diced carrots, green beans, and peas.

Read more: What Foods Speed Up Metabolism Before Bed?

Instructions for Storing

• Refrigerator: Store the yellow rice in an airtight container in the refrigerator for up to 4 days.
• Freezer: Store this rice in a freezer-safe container for up to 3 months. Microwave to reheat.

Turmeric Rice

Prep Time: 5 mins

Cook Time: 15 mins

10 mins

Total Time: 30 mins

 Ingredients:

• 1 tablespoon olive oil
• 1 onion diced
• 3 garlic cloves crushed
• 1/12 cup long-grain rice (I use basmati)
• 1/12 teaspoon ground turmeric
• 1 teaspoon salt
• water to cover the rice by 12 inch
• 2 small bay leaves optional

 Instructions

1. Wash the rice thoroughly under running water until the water runs CLEAR to remove the starch, then soak it in cold water for 15 minutes.
2. In a pot, heat the olive oil over medium heat until hot (but not smoking! ), then sauté the diced onion until soft and translucent. Cook for a minute after adding the garlic.
3. Combine the rinsed, soaked, and drained rice, salt, and turmeric in a mixing bowl, and cover with water. The water should cover the rice by 1/2 inch (1cm). If using, add the bay leaves.
4. Bring the water to a boil, then reduce it to the lowest heat setting possible, cover it with a lid, and set your timer for 10 minutes.
5. After 10 minutes, turn off the heat but leave the lid on. Leave the pot alone for 10 minutes. With a fork, fluff the rice and remove the lid.

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Method using an Instant Pot:

1. Thoroughly rinse the rice under running water until it runs clear. There's no need to soak the rice ahead of time.
2. Turn on the SAUTE function and add the olive oil. Sauté the diced onion in the hot (but not smoking!) oil until soft and translucent. Cook for a minute after adding the garlic.
3. Add the rice and turmeric, season with salt, and cover with water, covered by 1/2 inch. If using, add the bay leaves. Set the vent to SEALING and close the lid. Select PRESSURE COOK/MANUAL and set the timer for 4 minutes on high pressure.
4. The Instant Pot will reach pressure and begin cooking. Allow the steam to naturally release for 10 minutes after the cooking program has finished, then release the remaining steam. Before serving, remove the lid and fluff with a fork.

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