Turmeric Rice

This is a delicious recipe that my kids love and only takes about 45 minutes to make.

Ingredients:

• 3 Tablespoons extra-virgin olive oil
• 1 small chopped yellow onion
• 1 cup long grain white rice (uncooked)
• ½ teaspoon ground Turmeric
• 2 teaspoons Italian Seasoning
• 2 cups chicken broth
• 1 cup peas or frozen mixed vegetables

Instructions:

Sauté onion in olive oil for 3 minutes. Add 1 cup uncooked white rice. Add Turmeric and Italian Seasoning. Brown for about 2 minutes. Add chicken broth, bring to boil and then cover. Simmer for about 15 minutes. Stir in vegetables and cook for an additional 10 minutes. Stir. If rice is still a bit grainy, add 1/2 cup of water and continue to cook covered until desired tenderness is reached. I usually fry 2 scrambled eggs on the side and add them at the end.

Cooking Rule: Whenever you cook starches (e.g., rice, potatoes), do not continually stir or it will turn to mush. Rice or potatoes should only be stirred once or twice during the cooking process.

Cooking Rule: When you finally turn the heat off, do not remove the lid. The residual heat and steam will continue cooking your rice.

This meal goes great with Tarragon Fried Chicken. Together, my family calls Tarragon Chicken and Turmeric Rice the “Double-T Special” meal.