Turmeric Spiced Rice Pilaf

I love simple meals – one pot, one cutting board and done. And I love meals where I can incorporate my beloved chicken stock that I make weekly. This recipe isn’t only simple, it’s healthy, flavorful and beautiful, and the best part – toddler approved. The toppings are what makes it special; on its own, spiced jasmine rice is aromatic, no doubt, but it lacks that wow factor.. Once you add fresh fruit, avocado and cilantro, a wide range of textures and flavors surrounds you immediately.

This is another recipe that I’m putting on the blog as if the blog is my notebook – to keep it on hand so I can easily find it.

HOW TO MAKE TURMERIC SPICED RICE PILAF

Ingredients
2 tablespoons ghee or coconut oil
1/2 medium onion, finely chopped
3 garlic cloves, chopped
1 inch knob of ginger, peeled and chopped
1/2 teaspoon ground coriander
1 teaspoon ground turmeric
Salt and pepper to taste
1.5 cup jasmine rice
2.5 cups chicken stock (how to make chicken stock) or vegetable stock
Toss with toppings
1/4 cup roasted almonds
A handful of chopped cilantro
Sliced avocado
4-5 fresh figs, sliced
1/2 cup fresh pomegranate seeds (how to open pomegranate)
1/4 cup goat cheese (optional)

Instructions
Wash rice in a bowl changing water until it’s not cloudy.
In a Dutch oven or a large sauce pan, heat ghee or coconut oil.
Add onion, garlic and ginger, season with salt and pepper, and cook until onion is softened and translucent, 5–8 minutes.
Add coriander and turmeric and cook, stirring, until fragrant, about a minute. Add rice and cook for 3-5 minutes.
Add chicken stock, season with salt and pepper, and bring to a boil. Reduce heat, cover the pan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove from heat and fluff rice with a fork. Cover and let sit 10 minutes.
Serve tossed with toppings.

Print Recipe

Turmeric Spiced Rice Pilaf

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Main

Author: Valeria - Beets 'n Bones blog

Ingredients

• 2 tablespoons ghee or coconut oil
• 1/2 medium onion finely chopped
• 3 garlic cloves chopped
• 1 inch knob of ginger peeled and chopped
• 1/2 teaspoon ground coriander
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• 1.5 cup jasmine rice
• 2.5 cups chicken stock how to make chicken stock or vegetable stock

TOPPINGS

• 1/4 cup roasted almonds
• A handful of chopped cilantro
• Sliced avocado
• 4-5 fresh figs sliced
• 1/2 cup fresh pomegranate seeds
• 1/4 cup goat cheese optional

Instructions

• Wash rice in a bowl changing water until it's not cloudy.
• In a Dutch oven or a large sauce pan, heat ghee or coconut oil.
• Add onion, garlic and ginger, season with salt and pepper, and cook until onion is softened and translucent, 5–8 minutes.
• Add coriander and turmeric and cook, stirring, until fragrant, about a minute. Add rice and cook for 3-5 minutes.
• Add chicken stock, season with salt and pepper, and bring to a boil. Reduce heat, cover the pan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove from heat and fluff rice with a fork. Cover and let sit 10 minutes.
• Serve tossed with toppings.