I have been adding turmeric into a lot of my dishes for a while now. Turmeric has many health benefits including improves memory, lessons inflammation, lessens pain and lowers risk of heart disease to just name a few things. This rice dish was easy to make and everyone really liked it so needless to say I will be making this often.
Can you believe Thanksgiving is tomorrow? Where is the time going? I hope everyone has a wonderful and very tasty Thanksgiving!
INGREDIENTS
2 cups rice, jasmine or basmati work well
1 Tablespoon coconut oil
1 small onion finely chopped
2 cloves of garlic, minced
1 teaspoon ground turmeric
2 scallions, chopped
2 sprigs of thyme
1 carrot, diced
1 15 ounce can of coconut milk
2 cups vegetable broth
1/4 teaspoon cayenne pepper
Pinch of salt
DIRECTIONS
Heat coconut oil in large pot on medium high. Cook onion and garlic until soft.
Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper and salt.
Bring to a boil, cover and reduce to simmer on low for 50 minutes or u til rice is tender. Remove from heat and keep covered for about ten minutes.
Fluff with fork and serve warm.
Enjoy!
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