Turmeric Rice


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

Special Diet Notes: 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.

Turmeric Rice
Serves: 4
  • 2 tablespoons olive oil
  • 1 small onion, chopped (use more if you wish)
  • ½ bell pepper, chopped (use more if you wish)
  • ¼ cup sun dried tomatoes, chopped (optional)
  • 1 cup uncooked rice, preferably brown
  • 1 tsp salt
  • 1 teaspoon turmeric
  • 2 cups veggie broth or water
  • 1 tablespoon chopped parsley, for garnish (optional)
  1. 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.
  2. 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 .
  3. If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
  4. Sprinkle with parsley, if using, and serve warm.


About Author

Alisa is the founder of GoDairyFree.org, 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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