It’s that time of the year when it is not completely freezing yet, but definitively not warm either. Rain, wind and grey skies makes me want to stay at home, cook and eat some of my turmeric rice.
Turmeric is an awesome spice. Not only does it deliver an amazing yellow colour to your dishes and an earthy, peppery flavour, but it also has fantastic anti-bacterial and antifungal qualities. It is known to help with treating cystic fibrosis , arthritis , jaundice, inflammatory bowel disease and cancer. Full of antioxidants, I add it to my morning hot lemon water to help with my digestion and boosts my immune system. It goes great in lentil stews, beans or as a substitute for curry powder and saffron in curries.
Turmeric rice recipe
My turmeric rice recipe is a vibrant and beautiful dish with a golden colour and delicious smell. I made it with ground turmeric powder but if you can get your hands on fresh turmeric even better. The recipe can be halved, doubled or tripled depending on if you are going to be having it as a main dish or as a side dish with your stir fry, dal or curry. Cooking with brown rice is not only healthy, but also a great money-saving option for a filling, well-balanced meal. Brown rice is more nutty and mushy than classic white rice, but check out my how to cook brown rice perfectly post to learn how to cook it to perfection and achieve some lovely brown rice fluffiness.
- 2 cups of cooked brown rice
- ½ cup frozen or fresh peas
- 1 green pepper, sliced
- 1 carrot, grated
- 2 garlic cloves, crushed
- 1 small onion, diced
- 1 tbsp coconut oil
- 2 large cloves garlic, minced
- 1 tsp turmeric, or even more if you like
- Big squeeze of fresh lemon juice
- Big handful of fresh coriander, chopped
- Handful of pine nuts
- Good splash Tamari soya sauce or coconut aminos
- Salt and pepper to taste
- Melt coconut oil in the saucepan, add onion and garlic and cook until softened.
- Next add peas, carrot and green pepper and cook for about 3 minutes
- Add in rice and fry for a couple of minutes.
- Stir in the soya sauce and mix well.
- Add turmeric, mix again, taste and season well
- Remove from the heat and serve with loads of fresh coriander and a big squeeze of lemon.
I love cooking different kinds of rice based dishes because they’re so easy to pack for work, a great midweek meal, don’t cost a lot yet offer a very healthy option. Don’t forget to check out my recipe for my Mexican spicy brown rice! If you make this recipe please come and share it with me on my Instagram or Facebook with the hashtag #hedihearts. Also if you need more inspiration and clean eating recipes join the free Facebook Clean Eating group.