This Yellow Turmeric Rice is a beautifully colourful side dish that will visually transform any dinner table! It’s also super easy to make, healthy and full of flavou .
Ingredients
- 1 tablespoon vegetable oil)
- 1 onion , diced
- 1/2 teaspoon (1/4 teaspoon) ground turmeric
- (1 1/4 cup) uncooked white Basmati rice (or any other long-grain rice)
- 1 carrot , diced
- Peel of 1 unwaxed lemon cut large enough to take out, or alternatively use the grated zest of 1 lemon
- (1/4 cup) raisins (or sub dried cherries, cranberries or chopped dates)
- (1/2 cup) frozen green peas
- Salt + pepper, to taste
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 2 medium size russet potatoes, cubed and deep fried
Instructions
- Heat oil in a saucepan until hot
- Add onions and fry for around 7 minutes, until softened
- Add turmeric and fry for about a minute, until fragrant
- Add the rice and fry for a couple of minutes until translucent
- Add the carrot, lemon peel, raisins, frozen green peas and salt + pepper
- Dissolve the stock cube in 415 ml (1 3/4 cup) boiling water
- Add the stock mixture to the rice and mix well
- Bring to the boil, keep a lid over it and cook for 15 minutes until all water is absorbed
- Turn off the heat and leave with the lid on for a further 5 minutes
- Discard the lemon peel and fluff up the rice with a fork before serving
- add potatoes, cubed and deep fried
- Keeps covered in the fridge for up to a few days – reheat until piping hot in a dry frying pan with a lid, or in the microwave enjoy.
- Add any vegetable you like