This Yellow Turmeric Rice is a beautifully colourful side dish that will visually transform any dinner table!
It’s super quick and easy to make, looks impressive and is really delicious. It’s also really healthy, and caters for a wide range of dietary requirements too, because it’s vegan and gluten-free.
All you need to do is heat up some coconut oil (which adds a rich flavour) and fry some onions. Then just add a little turmeric, which adds a vibrant yellow colour and subtly spiced flavour, as well as multiple health benefits. Dried cranberries add sweetness, whilst lemon peel adds a lovely fresh and fragrant aroma. Green peas add extra colour, as well as all-important protein and fibre.
I absolutely love the combination of different flavours and textures – the fluffy, subtly spiced Basmati rice pairs beautifully with the sweet, juicy cranberries, fresh, fragrant lemon peel, and the nutty crunch of flaked almonds.
This rice is perfect to make after Christmas, as it goes really well with leftovers. If you’d like to turn it into a full meal rather than a side dish, you could add chickpeas, and extra vegetables. It’s also great served with a fruity salad such as this papaya, lime and mint salad, this Thai mango salad, or this mango and mint salad.
If you try out this recipe or anything else from my blog, I’d love for you to take a photo and tag it #rhiansrecipes on Instagram! It would really make my day to see what you come up with!
- 1 tablespoon coconut oil
- 1 onion, diced
- 1/4 teaspoon ground turmeric
- 250g (9oz) Basmati rice
- Peel of 1 unwaxed lemon (cut large enough to take out, or alternatively use the grated zest of 1 lemon)
- 1 carrot, diced
- 1 sweet red pepper, cut into thin strips
- Handful of dried cranberries (or sub dried cherries or raisins)
- Handful of frozen green peas
- 1 vegetable stock cube
- Salt + pepper, to taste
- Few tablespoons of flaked almonds
- Bunch of fresh coriander, roughly chopped
- Heat coconut oil in a saucepan until hot
- Add onions and fry for around 5 minutes, until softened
- Add turmeric and fry for about a minute, until fragrant
- Add the rice and fry for a couple of minutes
- Add the lemon peel, carrot, pepper, dried cranberries, frozen peas, stock cube and salt and pepper, and enough water to roughly cover
- Mix well and make sure the stock cube has completely dissolved
- Bring to the boil, keep a lid over it and cook for 12 minutes until all water is absorbed
- Turn off the heat and leave with the lid on for a further 5 minutes
- Transfer to serving plates and scatter over flaked almonds and coriander