Anti-Inflammatory Garlic Turmeric Rice
This Anti-Inflammatory Garlic Turmeric Rice is the perfect side dish that will make you feel great while tasting absolutely delicious!
Ingredients
Scaled from 8 servings
- 2 tbsp olive oil (sub with avocado oil)
- 2 shallots, (diced)
- 6 cloves garlic, (minced)
- 1 inch fresh ginger, (grated)
- 1 tbsp turmeric
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 cups uncooked brown basmati rice
- 1 ½ cup canned coconut milk
- 1 ½ cup vegetable stock
- ½ cup cilantro, (chopped)
- 1 lime, (zested and juiced)
- Scallions, (sliced)
- Small sweet peppers, (sliced)
- Red onions, (chopped)
Instructions
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To a medium stock pot, add oil over medium heat. Once hot, saute shallots until soft (about 3-4 minutes). Add in garlic and ginger and cook for another 30 seconds or until fragrant. Add spices (turmeric to black pepper) and stir together for 30 seconds, careful not to burn.
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Add in rice, stir frequently to toast for 2-3 minutes. Add coconut milk and vegetable stock, and stir. Bring to a boil, then reduce heat to simmer and cover and cook for 20-25 minutes or until liquid is evaporated.
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Turn off heat and let sit, covered, for 10 minutes. Remove cover and fluff with fork. Add in cilantro and lime zest and juice and stir together. Serve with an additional optional toppings you prefer.
Nutrition
Per serving
| Calories | 323 |
|---|---|
| Fat | 15 |
| Saturated fat | 10 |
| Unsaturated fat | 4 |
| Sodium | 479 |
| Carbohydrates | 44 |
| Fiber | 2 |
| Sugar | 3 |
| Protein | 5 |