Recipes

Gigi's Veggie-Packed Garlic Turmeric Rice

A nourishing, colorful rice side dish loaded with vegetables and fragrant spices

Servings: 4
Prep Time: 15 minutes
Cook Time: 35 minutes

Ingredients

  • 2 tablespoons olive oil (30 ml)
  • ½ large yellow onion, finely diced
  • 1 red or orange bell pepper, finely diced
  • 6 cloves garlic, finely minced
  • 2 tablespoons fresh grated turmeric (or 2 teaspoons ground turmeric)
  • 1 cup (200 g) uncooked jasmine or basmati white rice
  • ½ teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 2 cups (475 ml) water or broth
  • 1 cup (150 g) frozen peas and carrot mix
  • ½ cup (15 g) finely chopped fresh spinach
  • Fresh chopped cilantro, for garnish

Notes

  • Wear gloves when grating fresh turmeric to avoid staining your hands
  • Add 1 tablespoon grated fresh ginger with the turmeric for extra flavor
  • Substitute any frozen or leftover cooked vegetables you have on hand

Instructions

  1. Rinse the rice in a fine-mesh sieve under cold water until the water runs clear; set aside to drain.

  2. Warm the olive oil in a medium saucepan or deep skillet over medium heat. Add the diced onion and bell pepper; sauté 3–5 minutes until the onion is soft and translucent.

  3. Stir in the minced garlic and grated turmeric; cook 1 minute until fragrant.

  4. Add the drained rice, salt, and a few grinds of black pepper; toss for 1 minute so every grain is coated in the spiced oil.

  5. Pour in the water or broth. Bring to a gentle boil, then cover, reduce heat to low, and simmer 15–18 minutes, until the liquid is absorbed and the rice is tender.

  6. Remove from heat, fluff with a fork, and fold in the frozen peas/carrots and chopped spinach. Cover again and let steam 10–15 minutes.

  7. Taste, adjust salt and pepper, sprinkle with cilantro, and serve.