Mushroom Turmeric Rice
Turmeric is a healthy addition to this rice giving it a pleasing golden color and infuses it with a lovely flavor.
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.