Turmeric vegetable rice

    Turmeric vegetable rice


    1 person made this

    About this recipe: Turmeric turns this simple rice side dish with onion, peas and carrots into a beautiful bright yellow colour. Sunflower seeds add a really nice texture and crunch. Adjust the amount of turmeric to your liking.

    Serves: 4 

    • 500ml water
    • 200g uncooked jasmine rice
    • 40g frozen peas
    • 1 tablespoon butter
    • 1 onion, thinly sliced
    • 40g grated carrot
    • 1 tablespoon minced garlic
    • 40g sunflower seeds
    • 1 tablespoon ground turmeric
    • 1 pinch cayenne pepper, or to taste
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Combine water, rice and peas in a saucepan; bring to the boil. Reduce heat to low, cover and steam until tender, about 20 minutes.
    2. Melt butter in a large pan over medium heat. Add onion, carrot and garlic; cook and stir until softened, about 5 minutes. Stir in sunflower seeds, turmeric and cayenne pepper.
    3. Stir cooked rice into onion mixture and cook until flavours combine, about 5 minutes.


    Pregnant or nursing women, young children or diabetics should consult their doctor before consuming turmeric.


    Turmeric can stain skin, utensils, chopping boards and work surfaces.

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