I have missed not doing any food posts on this blog and couldn’t resist putting up this turmeric rice dish, since it’s so simple. My kids like it so well, we’ve had it twice since quarantine started. We eat it as a main meal with green salad on the side when we just want something simple.
Before I get to it, can I tell you about my latest book release? I know it’s coming hot off the heels of my last book release in February, but that’s only because one was traditionally published and this one is indie-published, so the timing is a bit random. As always with my latest novels, this is set in the Regency period. If you like Jane Austen (or know of and like Georgette Heyer), you might like this one. You can click on the image below to download on Amazon (or get the print version), or click on the image on the sidebar of my blog. These are Amazon affiliate links, as an FYI, which means I earn a little if you happen to purchase from my website.
My physical therapist told me that turmeric is an anti-inflammatory spice. I bought it in pill form from the Solgar brand, and she said to take it in intervals as a “cure” for 2 weeks, and not on a regular basis. When we visited our friends in India, his dad grew turmeric in his garden, which was really cool. It’s a green plant about waist-high and the turmeric powder is found in the root.
I’m really not sure where this recipe comes from. It was probably inspired from an Indian dish, but my Congolese friend makes a very similar dish, and that’s the one my kids know and like. Mine is pretty close to hers, but the measurements are my own.
Wash 2 cups of white rice. I do this by putting it in a bowl and swirling it with water then draining it, using my fingers to catch the grains of rice, and I do this 3 times. I used an organic Thai rice, which is a little fatter than the normal Basmati I use. That’s only because all the shelves were empty at the beginning of the quarantine and this was all I could get.
Chop up a large onion (or use frozen onions like I did) and stir-fry it in 2 tablespoons of oil – olive or vegetable – until soft. Add the washed rice and a half-tablespoon of turmeric.
Then add four cups of water and a large chicken or vegetable bouillon cube (smoosh it until it dissolves). Bring the rice mixture to a boil, stirring regularly. And when it starts to boil, turn the heat down and cover it. You’re going to want to cook it for 15-20 minutes. Check it after 15 and see if there is more water to absorb. If not, leave the cover on to continue steaming.
When the rice starts cooking, heat a small pan of water and add 1 1/4 cups of frozen peas once it starts boiling. Cook it covered for 12 minutes, then drain. If you start the water boiling at the same time as you start the rice, they will both be done around the same time. Note: I’ve done this with canned peas too.
While the rice and peas are cooking, fry up some bacon. 14 pieces, to be exact. (I ended up with 13 since I ate one). Chop that up.
Then, all you need to do is assemble. Mix the yellow rice, the peas, the chopped bacon… and I added a teaspoon of sea salt. Stir it, and you’re ready to eat!
Do you see how simple that is? And you’ll be feeding your family a fine dose of one of the healthiest spices there is in a super yummy format.
Stay well, friends.
- 2 cups white rice
- ½ tablespoon turmeric powder
- 1 large bouillon cube
- 1 large onion
- 2 tablespoons oil
- 1¼ cups frozen peas (or canned)
- 14 pieces of bacon
- 1 teaspoon salt
- Wash the rice.
- Chop the onion and stir-fry it in oil using the casserole you will use for the rice.
- When the onion is soft, add the washed rice, turmeric, bouillon.
- Stir until the turmeric turns all the rice yellow, then add the water.
- Bring to a boil, then turn the heat down and cover it.
- Cook for about 15-20 minutes until all the water is absorbed.
- Meanwhile, bring a small saucepan of water to a boil and cook the frozen peas for 12 minutes.
- Fry the bacon in a separate pan and let it drain on paper-towels.
- Chop the bacon, and add that and the drained peas to the cooked rice.
- Add 1 teaspoon of salt, stir all together and serve.
