This rice gets its golden color from turmeric and rich flavor from cumin. Turmeric can be strong, so be sure not to overuse it. The rice is the perfect side dish for Halal cart chicken, lamb or just about any type of kabob.
| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups basmati rice
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- Kosher salt
- 1 1/2 cups chicken broth
- Chopped fresh parsley leaves, for serving
Instructions
- Rinse the rice a few times until the water runs clean.
- Heat the olive oil in a 3-quart saucepan over medium heat. Add the onions and sauté, stirring occasionally, until translucent and a bit golden, about 5 minutes. Add the rice, turmeric, cumin and 1 teaspoon salt and stir to combine. Add the chicken broth and 2 cups water and turn the heat to medium high.
- Bring the liquid to a boil, then lower the heat to medium. Cover the pan and cook until the liquid is absorbed and the rice is tender, 15 to 20 minutes. Remove from the heat and let sit for 5 minutes so it can finish steaming. Fluff with a fork before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 295 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 2 mg |
| Sodium | 323 mg |
Reviews
Yum!
I used blend of carrot broth and chicken broth, added fresh clove of garlic. Mild and yummy. Served with grilled vegie kebabs (red and purple bell, onion, squash, baby bellas, sweet onion), and salmon. Yummy!