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.
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
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Method Prep:10min › Cook:35min › Ready in:45min
Combine water, rice and peas in a saucepan; bring to the boil. Reduce heat to low, cover and steam until tender, about 20 minutes.
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.
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.