Turmeric Coconut Rice #vegan #recipes

Appreciate this flavorful and solid Turmeric Coconut Rice for your next supper. Darker rice stewed in prepared coconut milk with onion, garlic, and thyme. This is so natural to plan and right away, you will have this extravagant Turmeric Coconut Rice that is so tasty, adding an additional unique touch to your supper. It is like Indian coconut rice with a Caribbean flare. Can be served for lunch or supper.

Dark colored rice is more advantageous for you than white rice, it contains more minerals, nutrients, and fiber. Darker rice is a sans gluten entire grain, it has all the grain-the wheat, the germ, and the endosperm. Then again, white rice has the germ and wheat evacuated which are the most nutritious pieces of the rice. White rice has almost no supplements and is accepted to be an 'unfilled calorie sustenance'.

Turmeric Coconut Rice dish will positively turn into a top choice, it is scrumptious to such an extent that you truly could simply eat it all alone or include a few beans or broiler prepared tofu blocks toward the finish of cooking for a tasty one pot dinner! This recipe is not quite the same as the others you will discover there on the grounds that it is cooked with a Caribbean enhance.

Note, I as of late discovered from a peruser that they make a comparable dish called Nasi Kuning in Indonesia that has pandan leaves, galangal, lemongrass added to it. I couldn't imagine anything better than to try it sometime in the future.

Also try our recipe One Pot Cheesy Mexican Lentils, Black Beans and Rice

Appreciate this scrumptious and solid Turmeric Coconut Rice for your next feast. Dark colored rice stewed in prepared coconut milk with onion, garlic, and thyme.

Ingredients

• 2 cups brown rice, (Jasmine or Basmati) washed and drained
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 2 green onions, chopped
• 2 sprigs of thyme
• 1 carrot, diced
• 1-15 oz can coconut milk
• 2 cups vegetable broth, or 1 vegetable bouillon plus 2 cups water
• 1/4 teaspoon Cayenne pepper, (optional)
• sea salt, to taste, (I used 1 1/2 teaspoons)
• 1/4 cup chopped cilantro, and lime juice, for garnish

Instructions

1. Heat oil in a large pot on medium high, cook onion and garlic until soft about 3 minutes.
2. Stir in turmeric, green onions, thyme, carrots and cook for a minute stirring constantly.
3. Add rice and stir until rice is fully coated yellow. Add coconut milk, vegetable broth, cayenne pepper, and salt. (Make sure you add enough salt until it is flavorful).
4. Bring to boil, cover and reduce to simmer on low for 50 minutes or until rice is tender. Remove from heat and keep covered for about 10 minutes.
5. Fluff with a fork, stir in cilantro leaves and a squeeze of lime juice.

Read more our recipe : Cobb Dip

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