Turmeric Rice (Vegan, Gluten-Free, Nut-Free, Soy-Free)


Brought to our attention by Jackie Ford of The Vegan Diet, this recipe comes from Recipe Tips.



2 tbsps olive oil
1 small onion, chopped (use more if you wish)
1/2 bell pepper, chopped (use more if you wish)
1/4 cup sun dried tomatoes, chopped (optional)
1 cup uncooked rice, preferably brown
1 tsp salt
1 tsp turmeric
2 cups veggie broth or water
1 tbsp chopped parsley, for garnish (optional)

Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes. Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender . If the rice isn’t tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes. Sprinkle with parsley, if using, and serve warm. Servings 4 x 3/4 cup.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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