Easy Turmeric & Mushroom Rice – that goes great with salads or curries

Turmeric has such a catalogue of health benefits, that I make sure I include it in our weekly diet in different and interesting ways. We’ve found that this colourful side dish is such an appetizing way to enjoy rice with salad or a heavier main meal. There’s a bit of a knack to cooking rice. Different types of rice require totally different amounts of water and different cooking times. The recipe below is for long grain rice (whilst the image shows my short-grain rice version, which requires considerably less water to achieve the same effect).

If like me, you like to use whatever is available, then please do go ahead and substitute for an alternative type of rice or even millet, barley or quinoa. Adjust water quantities and cooking times accordingly. If in doubt, I would highly recommend using less water than listed here, but keep an eye on the pan and add more if you need it.

Turmeric & Mushroom Rice

Name: Turmeric & Mushroom Rice
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 2
Cuisine: Dairy free, gluten free, vegan
Ingredients: 175g brown long grain rice; 100g mushrooms; 1 large garlic clove; Dash of olive oil; 650 ml water (maximum); ½ teaspoon sea salt; 1 level teaspoon ground turmeric; Pinch of ground cardamom; A few parsley sprigs

Yield: 2

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Turmeric Rice - an easy, delicious gluten-free, vegan side dish.

Ingredients

175g brown long grain rice
100g mushrooms
1 large garlic clove
Dash of olive oil
650 ml water (maximum)
½ teaspoon sea salt
1 level teaspoon ground turmeric
Pinch of ground cardamom
A few parsley sprigs

Instructions

Crush garlic and chop mushrooms, then gently sauté for a couple of minutes in a medium sized pan.

Add rice, water and all remaining ingredients, except parsley.

Bring to the boil and cook on a medium heat, with a loose lid on the pan, for about 35-40 minutes, stirring occasionally.

All of the water should have been absorbed at this point. Turn off the heat. Mix in the chopped parsley and secure the lid. If the lid isn't exactly tight fitting, then place a couple of thick hand towels over the top to keep the heat in. Leave to steam in its own heat (without the stove heating element) for about 10 minutes.

After 10 minutes remove lid, stir and serve.

This recipe originally appeared in the ‘sides & extras’ section of my recipe book. If you enjoy the recipes on my site, then you’ll love the book. It’s a collection of about 100 original recipes, created over many years of catering for retreats and workshops. It’s all vegan, wheat-free and free from refined sugar. Check it out here: ‘Trinity’s Conscious Kitchen Book’