Sunday, June 15, 2014

Lemon Turmeric Rice

This Middle Eastern, heart healthy take on brown rice is a nice alternative to couscous if you are avoiding wheat. Of course, it can be made with Basmati or any short-grained rice you like. The citrus adds a bright note. 



1 tablespoon butter
1 tablespoon olive oil
1 cup brown rice
1 onion, diced fine
3 cloves garlic, diced fine
1 inch grated ginger (or 1 teaspoon powdered ginger root)
1/2 teaspoon cumin
2 teaspoons turmeric
2.5 cups water or broth
Juice of 1/2 lemon
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried (or minced cilantro)
Salt & pepper to taste


1.         In a heavy saucepan with a tight-fitting lid, melt the butter and add the olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.

2.         Add broth, lemon, bay leaf, thyme, salt and pepper. Blend well, bring to a boil and simmer until cooked. Uncover and stir with a fork. Remove bay leaf before serving.

4 servings

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