Easy Turmeric Rice (Vegan, Gluten-Free)
Servings 4 generous servings
Calories 362kcal
Ingredients
- 300 g white Basmati rice rinsed well
- 2 tablespoon rapeseed/olive oil
- 1 onion finely chopped
- 2 garlic cloves (or 1 large one) minced or finely chopped
- 1 teaspoon turmeric
- 1 teaspoon black mustard seeds
- 1 bay leaf
- 600 ml vegetable stock from cube is fine
- salt to taste
- fresh coriander/cilantro to serve
Instructions
- Rinse basmati rice by placing it in a sieve and running under the cold tap until water runs clear. Set aside.
- Heat up the oil in a medium size lidded pan/saucepan. Add chopped onion and fry it gently until softened (5-8min).
- Add minced garlic, bay leaf, mustard seeds and turmeric. Give it all a good mix and fry for couple more minutes until fragrant.
- Add basmati rice and give it a good stir to make sure it is well mixed with the onion and spices.
- Pour in the stock and give it all a good mix. Bring it back to boil and cover the pot with a lid. Reduce the heat to minimum and let the rice simmer for approx. 10 min at which point lift the lid and check whether all the liquid has been absorbed.
- Take the pan off the heat and fluff the rice with a fork. Put the lid back on and let the rice stand approx. 5 min.
- Garnish with fresh coriander and serve.
Notes
- Nutritional information is approximate, per serving (based on 4 large servings) and should be treated as a guideline only.
- This recipe yields 4 large or 6 small servings (depending on your appetite).
- Leftover turmeric rice should be cooled as soon as possible & can be stored in the fridge for up to a day or frozen for up to a month. Make sure to reheat the rice only once and until it's piping hot.
Nutrition
Calories: 362kcal | Carbohydrates: 66g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 139mg | Fiber: 2g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg