Stovetop Turmeric Whole Grain Rice
Bring flavor and color to your next rice dish by adding turmeric, onion, garlic, and bone broth.
- 1 cup Whole grain jasmine rice (can be brown, red, purple, or black varieties)e
- 1 tbsp Butter
- 1 tbsp Olive oil (ideally extra virgin)
- 1/4 cup Diced onion
- 4 cloves Garlic
- 1 1/2 cup Chicken broth (ideally bone broth)
- 1 Bay leaf
- 1 1/2 tsp Ground turmeric
- Salt and pepper to taste
Rinse the rice to get rid of the starchy coating on the rice, as well to reduce the levels of arsenic on your rice. (For many reasons, rice may accumulate a significant amount of inorganic arsenic but rinsing it can remove most.)Rinsing also prevents rice being too sticky, which is not the right kind of consistency you want for turmeric rice. You can use a sieve (or just a regular bowl!) to rinse the rice in running water until the water coming out of the bottom of the rice runs clear. Heat the butter and olive oil in a saucepan big enough to hold all the rice over a medium heat until it is melted, then add the onions and garlic. Sauté them until they are nice and soft, about five minutes.
Add the uncooked rice into the saucepan. Stir the rice to combine it with the onions and the garlic, then add in the turmeric and stir again. Keep the rice moving so it doesn’t stick to the saucepan. Add the chicken broth to the saucepan along with a bay leaf.
Once the broth has been added to the saucepan, turn up the heat and bring it to the boil. Reduce the heat to a steady simmer and let the rice cook for 15 to 20 minutes. The liquid should all be absorbed and the rice should be tender. Keep an eye on the saucepan as the rice could start to stick once the liquid disappears, but avoid stirring the rice until it's ready. Remove from the heat and let it stand for 5 minutes. Remove the bay leaf and fluff with a fork. Serve.