Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1/2 medium yellow onion, finely diced
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1 cup brown basmati rice or long-grain rice
- 2 cups mushroom or vegetable broth (or water)
- Cilantro, for serving (optional)
Instructions
- Heat the oil in a medium pot over medium-low heat. Add the onion and salt, and cook until the onion is soft and translucent but not brown, about 5 minutes.
- Stir in the turmeric, cumin, and pepper, and cook for 30 seconds. Then add the rice and stir to coat it in the spice mixture. Cook, stirring frequently, until the rice is slightly more opaque, about 4 minutes.
- Add the broth, cover the pot with a lid, and bring to a boil. Then reduce the heat to low and simmer (without stirring) until all the liquid is absorbed, about 30 minutes. Then turn the heat off and let the rice stand covered (still without stirring) for another 10 minutes to absorb the steam in the pot.
- Fluff the rice and serve.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 130
- Sodium: 33 mg
- Fat: 4.2 g
- Carbohydrates: 22.3 g
- Fiber: 2.1 g
- Protein: 2.2 g
