Description
Make flavorful, fluffy rice in one pot using turmeric, cumin, lemon, and fresh herbs. This recipe works well as a side dish or a base for a complete meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice (Basmati recommended), rinsed
- 2 1/2 cups vegetable broth
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic, turmeric, and cumin. Cook for 1 minute until fragrant, stirring constantly.
- Add the rinsed rice, vegetable broth, salt, and pepper to the pot. Stir once to combine.
- Bring the mixture to a boil over high heat.
- Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and simmer for 15 minutes without lifting the lid.
- Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting period.
- Remove the lid. Fluff the rice gently with a fork.
- Stir in the lemon zest, lemon juice, fresh parsley, and fresh dill. Serve warm.
Notes
- Rinsing the rice removes excess starch, helping the final dish stay fluffy.
- For a complete meal, stir in 1 can of drained and rinsed chickpeas or white beans after fluffing the rice.
- If you prefer a stronger yellow color, add a small pinch of saffron threads along with the turmeric.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3/4 cup cooked
- Calories: 285
- Sugar: 1
- Sodium: 450
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 6
- Cholesterol: 0