Golden Turmeric Rice with Easy Dairy-Free Meal Ideas


This golden turmeric recipe was shared with us by Jackie Ford, a reader and former blogger at The Vegan Diet. It’s adapted from Recipe Tips. We love the addition of both turmeric and sun-dried tomatoes for earthy but fresh flavor. Most recipes that use turmeric lean toward curry, but this side doesn’t shout Indian cuisine. It pairs well with many proteins, and is also quite versatile. You can add in whatever vegetables you have on hand!

Turmeric Rice Recipe (naturally dairy-free, gluten-free, vegan, healthy side)

Versatile Golden Turmeric Rice for Almost Every Need

Make it a Meal: For a delicious vegan pantry meal, add 1 can of drained and rinsed chickpeas or 1 cup of edamame. If your family isn’t vegan, you can add chopped cooked chicken (breast or rotisserie), cooked shrimp, or flaked white fish.

Use it as a Bowl Base: Divide the rice between four bowls, and layer it with cooked greens and cooked protein (see ideas above). Sprinkle it with fresh herbs and a crunchy topping. We like chopped cashews or crispy onions, but feel free to get creative!

Make it from the Pantry: Omit the onion and bell pepper. Add 1/4 teaspoon onion powder with the turmeric. Optionally add more canned or jarred vegetables, like peas, carrots, asparagus, or artichoke hearts.

Turmeric Rice Recipe (naturally dairy-free, gluten-free, vegan, healthy side)

Special Diet Notes: Golden Turmeric Rice

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Golden Turmeric Rice
Prep time
Cook time
Total time
This rice makes a wonderful base for bowls, a great side, or a quick meal with the addition of your favorite protein.
Recipe type: Side
Cuisine: American
Serves: 4 servings
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • ½ bell pepper, diced
  • ¼ cup sun dried tomatoes, diced
  • 1 cup uncooked rice, preferably brown
  • 2 cups veggie broth or water
  • ½ cup peas (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • Generous pinch black pepper
  • 1 tablespoon chopped parsley, for garnish (optional)
  1. Heat the olive oil in a skillet or saucepan with a lid. Add the onion, pepper, and sun-dried tomato, if using. Saute, stirring occasionally, until the onions are soft, about 5 minutes.
  2. Add the rice and saute for 2 minutes. Add the liquid, peas, turmeric, salt, and pepper. Bring the mixture to a simmer or low boil. Cover, reduce the heat to low, and cook until the liquid is absorbed and the 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.
  3. Sprinkle with parsley, if using, and serve warm.

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About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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