I wanted to have some rice with my leftover herb roasted butternut squash, so I did something garlicy and nutritious.
I have been trying to use turmeric in some way every day, just because it’s rounded with lots of awesome health benefits that I really dig.
I used ground turmeric, but fresh turmeric would probably be even nicer (you could swipe some on a microplane so it’s nice and fine).
Garlic Turmeric Rice
Flavorful and nutritious, to keep you warm and satisfied.
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 tsp turmeric powder
- 1/2 cup jasmine rice
- 1 cup veggie stock
- 1/2 tsp garlic powder
- salt and pepper to taste
Heat the olive oil in a medium size sauce pan, then add the garlic and cook for about 3 minutes.
Add the rice and the turmeric, stir, and then add the veggie stock. Bring to a boil, reduce heat to low, and then cover and simmer for about 20 minutes or until the rice is fully cooked.
I ended up using half of the rice in a rice bowl with spinach and butternut squash, and then I saved the rest to enjoy later.