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.
- 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
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’
Check out my other turmeric recipes online here: