Turmeric Rice

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turmeric rice

This rice gets a boost of flavor, color and nutrition with the turmeric and don't leave out the fried mint leaves.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 4 1⁄2 cups vegetable stock
  • 2 cups basmati or long grain rice
  • 1⁄4 cup olive oil
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground ginger
  • 1 teaspoon salt

Fried Mint Leaves

  • 1 bunch mint leaves
  • 1 tablespoon coconut oil

Preparation

1. Combine all ingredients for the rice in a large heavy saucepan. Place the pan on the stove, raise the heat to high, cover the pan and bring to a boil. Once boiling, stir the rice, cover the pot again and reduce the heat to low. Simmer the rice for 10-15 minutes, stirring occasionally, until the stock has reduced completely. Remove from the heat and fluff the rice with a fork.

2. Before serving the rice, heat a small saucepan with the coconut oil and place the mint leaves in the hot oil. Fry for 2 minutes on each side until crispy.

3. Top the turmeric rice with the fried mint leaves and serve.

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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