Turmeric vegetable rice
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.
Ingredients
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
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.
Note:
Pregnant or nursing women, young children or diabetics should consult their doctor before consuming turmeric.
Turmeric:
Turmeric can stain skin, utensils, chopping boards and work surfaces.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (7)
Great! Easy and fast. I used extra turmeric and cayenne, and had no peas so I subbed in bell pepper. Yummy! - 09 Nov 2016 (Review from Allrecipes US | Canada)
7-30-2016 ~Great flavor, pretty on the plate, this plays a great supporting role to any grilled or roasted meat or fish. I love the addition of both the carrots and the peas, which added color and interest. The turmeric, too, contributed beautiful color and flavor beyond the simple, basic rice dish. Neither the pine nuts nor the sunflower seeds spoke to me so I omitted them. Omitted the cayenne pepper too. I preferred not to cook the peas with the rice, which in my opinion would have overcooked them. I simply stirred them in at the last, just before serving. We both enjoyed this with Key West Chicken, also from this site and some fresh sautéed Swiss chard from my garden. In a word, Hubs called this “interesting.” - 31 Jul 2016 (Review from Allrecipes US | Canada)
Simple to make and simple in ingredients but bursting with flavor. Thank you for sharing the recipe. - 25 Apr 2016 (Review from Allrecipes US | Canada)