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Turmeric Spiced Rice Pilaf

Prep Time15 minutes
Cook Time25 minutes
Course: Main
Author: Valeria - Beets 'n Bones blog

Ingredients

  • 2 tablespoons ghee or coconut oil
  • 1/2 medium onion finely chopped
  • 3 garlic cloves chopped
  • 1 inch knob of ginger peeled and chopped
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • 1.5 cup jasmine rice
  • 2.5 cups chicken stock how to make chicken stock or vegetable stock

TOPPINGS

  • 1/4 cup roasted almonds
  • A handful of chopped cilantro
  • Sliced avocado
  • 4-5 fresh figs sliced
  • 1/2 cup fresh pomegranate seeds
  • 1/4 cup goat cheese optional

Instructions

  • Wash rice in a bowl changing water until it's not cloudy.
  • In a Dutch oven or a large sauce pan, heat ghee or coconut oil.
  • Add onion, garlic and ginger, season with salt and pepper, and cook until onion is softened and translucent, 5–8 minutes.
  • Add coriander and turmeric and cook, stirring, until fragrant, about a minute. Add rice and cook for 3-5 minutes.
  • Add chicken stock, season with salt and pepper, and bring to a boil. Reduce heat, cover the pan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove from heat and fluff rice with a fork. Cover and let sit 10 minutes.
  • Serve tossed with toppings.