Growing up rice rarely made an appearance at the table. Potatoes ruled when it came to starches, with noodles coming in a close second. Growing up I actually had no idea what pasta was. I thought it was some sort of exotic Italian food. When a friend invited me over to her house for dinner she told me her mom was serving pasta. I was so excited to have an opportunity to have an Italian specialty, only to realize when a plate of spaghetti was placed in front me that pasta was just a fancy name for noodles. So when my dad made this rice I noticed its lovely golden yellow color right away and it appeared at our table many times after that. It’s the perfect side to just about any meats you are serving and its lovely bright yellow color makes it something everyone will want to try.
Start by melting butter in a saucepan over medium heat.
Add chopped onion and sauté until soft and translucent, about 5 minutes.
Add garlic and sauté until fragrant, about 1 minute.
Add rice to the pan and sauté to coat the grains with the onions and garlic.
Add chicken broth, sliced mushrooms, turmeric, salt and pepper.
Stir to combine everything and increase heat to high. Bring the mixture to a boil.
Once the mixture comes to a boil, cover the pan with a tight fitting lid and reduce heat to lowest setting and cook for 20-25 minutes or until the rice has absorbed all the liquid in the pan.
Fluff rice with a fork.
Garnish with a little freshly chopped parsley to serve if desired.
This side always makes me think of my dad. He always said my mother was the good cook in the house, but truth be told he was a pretty darn good cook himself. He had a few easy to make tasty meals up his sleeve that he would whip up for us when my mom wasn’t up to cooking dinner. This rice is one of those dishes he made quite often.
It’s such a versatile side. Cook it up and remove it from heat. It will hold for up to 30 minutes in the pan with the lid on, while you focus on getting the main dish prepared. This is definitely not your boring old plain white rice. The Turmeric gives it both a lovely unexpected color and infuses the rice with its subtle, and delectable flavor. It’s a delicious side that’s both good for you and easy to make. That’s a win in my book!
Mushroom Turmeric Rice
Equipment
- sauce pan with tight fitting lid
Ingredients
- 2 tbsps butter
- ¼ cup onion, finely diced
- 4 cloves garlic, minced
- 1 tsp Turmeric
- 1 cup long grain rice
- 2 cups chicken broth
- 4 oz can sliced mushrooms, drained
- ½ tsp Kosher salt
- ½ tsp black pepper
- chopped fresh parsley, optional for garnish
Instructions
- Melt butter in a saucepan over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and sauté until fragrant, about 1 minute.
- Add rice to the pan and sauté to coat the grains with the onions and garlic.
- Add chicken broth, sliced mushrooms, turmeric, salt and pepper.
- Stir to combine and increase heat to high. Bring mixture to a boil.
- Once mixture comes to a boil, cover pan with a tight fitting lid and reduce heat to lowest setting and cook for 20-25 minutes until rice has absorbed all the liquid in the pan.
- Fluff rice with a fork and garnish with a little freshly chopped parsley to serve if desired.
Did You Make This?
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John 6:35
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