<data:blog.pageTitle/>

Colorful Vegan Turmeric Rice for the IIP

by Spicie Foodie on December 19, 2010

Indian; Cuisine; food; turmeric; rice; cilantro; fennel seeds; poppy seeds; black mustard seed; long grain rice; basmati rice; yellow; green; white; blue; plate; verticle; still life; healthy; coriander; curcuma

Ever wondered why many curries have a dark orangy-yellow color? Why is American mustard so yellow, or how commercial chicken broth gets a its yellow tint? Turmeric. Turmeric is a rhizome, the stem or roots of a plant that grow underground. Turmeric and ginger are in the same rhizome family. They actually look pretty much the same on the outside until you cut into it and see the ginger is a very light yellow and Turmeric is a vibrant orange color with a hint of yellow. WHFoods describe it as having a “peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger,” I find it to have a very mild smell and taste and therefore a great spice for culinary uses. Turmeric is used as a natural textile and culinary dye, as a spice, and has been used for centuries in Indian and Chinese medicines for its healing properties. This vibrant spice doesn’t only give food a striking color but it also has so many health benefits.

Indian; Cuisine; food; turmeric; rice; cilantro; fennel seeds; poppy seeds; black mustard seed; long grain rice; basmati rice; yellow; green; white; blue; plate; verticle; still life; healthy; coriander; curcuma

- natural antiseptic and antibacterial agent
- anti-inflammatory, so used as a natural treatment for arthritis and rheumatoid arthritis
- detoxifies the liver
- shown to be affective in fighting Alzheimer’s
- natural painkiller
- may help in weight management
- used to treat depression
- used to treat multiple cancers
- antioxidant
- can be used as a Saffron substitute

And the list goes on and on, I suggest you read the WHFoods website for further information. A very fascinating spice indeed!
Today I have a simple recipe that can turn an ordinary rice dish into a vibrant and beautiful dish. I often prepare it as a side dish for curries, tandoori chicken but it can also be served as a side dish with any other type of food. I use long grain rice but you could also use basmati rice and adjust the liquid amount as needed.

Indian; Cuisine; food; turmeric; rice; cilantro; fennel seeds; poppy seeds; black mustard seed; long grain rice; basmati rice; yellow; green; white; blue; plate; verticle; still life; healthy; coriander; curcuma

Serves 2-3 side dish portions
Ingredients:
1 1/2 cups (275 grams) long grain rice
2 garlic cloves, minced
1 small yellow onion, finely diced
1 inch (2.5 cm) piece fresh Ginger, finely diced
1/2 tsp. Cumin seed
1 tsp. Turmeric powder
1 tbsp. sunflower oil (or ghee, but it will not be a vegan dish)
2 cups (500 ml) vegetable broth, low sodium & no MSG*

*You could also use chicken broth for a carnivore version.

extra broth if needed
deep cooking pan or pot

(The little purplish specks on the rice are blue poppy seeds. A little something extra to make the presentation more interesting.)

1. Heat the oil and once it’s warm add the onion and saute until transparent, next add the ginger and garlic and saute for another 4 minute. Stir in the rice to the mixture, then sprinkle the cumin seed over the rice and fry for about 5 minutes. Next stir in the Turmeric and stir to distribute the spice throughout the rice. Pour the vegetable broth into the deep pan or pot and stir.

2. Cover and over medium high heat bring the rice to a boil. Once the rice has boiled turn the heat to low heat . Leaving the pot partially covered, allow a small crack for a little of the heat to escape. Continue cooking until rice is soft and cooked through and all of the broth has been absorbed. This should take about 15-20 minutes. Fluff with a fork and serve.

You should check on the rice to make sure that it is softening and if all of the broth has been absorbed but if the rice is still raw you can add a little more broth at a time and continue to cook until softened.

Indian; Cuisine; food; turmeric; rice; cilantro; fennel seeds; poppy seeds; black mustard seed; long grain rice; basmati rice; yellow; green; white; blue; plate; verticle; still life; healthy; coriander; curcuma

This is my submission to Penny’s (Jeroxi- Addictive & Consuming) International Incident Party or IIP. This month the theme was color, anything colorful. Make sure you check out Penny’s website for the roundup of all the participants. It’s always a fun event to join, and there are always so many great dishes submitted. Go on check it out!

”International

in Grains/Rice,Indian,Vegan/Vegetarian

{ 38 comments… read them below or add one }

1 Foodiva December 19, 2010 at 1:26 AM

Your turmeric rice looks extremely sunny! I also used turmeric to color my pasta, well it's one of the many colors… Btw, what are those sprinkling of purplish round seeds on your rice? They have me intrigued.

Reply

2 leaf (the indolent cook) December 19, 2010 at 1:58 AM

I grew up in Asia and I love yellow rice! :D

Reply

3 Anca@Bistro Gerard December 19, 2010 at 3:03 AM

I LOVE spices and find the different colours and flavours irresistible! Your turmeric rice sounds just divine!

Reply

4 Trix December 19, 2010 at 3:04 AM

I love your interpretation of the colors party! Turmeric is so versatile and lends such a pretty color to a dish.

Reply

5 penny aka jeroxie December 19, 2010 at 4:18 AM

I love the colour that tumeric gives to a dish. So vibrant. So cheery.

Reply

6 Cheap Ethnic Eatz December 19, 2010 at 4:28 AM

Oh very good choice for a wonderful and flavorful inducing spice. I use it too sometimes to color a dish!

Reply

7 msihua December 19, 2010 at 4:35 AM

Oh.. that tumeric rice looks gorgeous… the green from the coriander brings the colour to a whole new level! Yum!!

Reply

8 Conor @ Hold the Beef December 19, 2010 at 5:07 AM

I remember reading about turmeric's health benefits in the past, but so rarely cook with it. This is a great recipe to get it in your diet, and add some great colour to a meal :)

Reply

9 Mardi @eatlivetravelwrite December 19, 2010 at 5:11 AM

A great big HELLO from Mexico City where I just arrived today! This is a GORGEOUS dish – absolutely stunning colours! Yum.

Reply

10 Spicie Foodie December 19, 2010 at 3:57 PM

@Foodiva, I know I always love all the colour in your dishes. Oh those are blue poppy seeds that I sprinkled on the rice. Hehe, kinda of funny but it was a last minute thing:)

@Leaf, Anca, Tri, Penny, Evelyn, Msihua, thank you guys:)

@Conor, Yeah it's a great spice & you could really use it in anything you like without affecting the taste.

@Mardi, Hola! I hope you have a fabulous time in Mexico and eat lots of yummy food :) Thank you!

Reply

11 Pacheco Patty December 19, 2010 at 4:34 PM

Hi Nancy, I love the color of your rice! I think the color would be beautiful served with so many things and it looks delicious. I can't get enough fresh ginger:)

Reply

12 Spicie Foodie December 19, 2010 at 4:46 PM

Hi Patty, Yes you are correct and I am also addicted to fresh ginger. Love to use it in so many dishes.

Reply

13 Kathy Gori December 19, 2010 at 6:40 PM

Love this recipe, I make a very similar dish. Beautifully done!!

Reply

14 Sandra December 19, 2010 at 8:01 PM

Looks Fabulous Nancy! Nicely done!

Reply

15 Torviewtoronto December 19, 2010 at 8:49 PM

we make similar yellow rice looks delicious

Reply

16 TiffKey December 20, 2010 at 12:17 AM

I had no idea tumeric had so many health benefits! Thanks for dropping the knowledge :)

Reply

17 Shirley December 20, 2010 at 1:08 AM

Hey Nancy,
Happy to see your post on tumeric, was planning to do one myself soon. Here's what I do with the leaves as well. Check it out.
http://enrichingyourkid.blogspot.com/2010/12/ela-ada-rice-dumpling-in-leaf.html

Reply

18 Kim - Liv Life December 20, 2010 at 4:55 AM

Saw this picture on foodgawker today and it totally jumped off the page! Beautiful!

Reply

19 She's Cookin' December 20, 2010 at 5:17 AM

So simple, yet so stunning! I add tumeric to stews and curries, but didn't know about its health benefits – thanks for sharing them with us.

Reply

20 Angellove's Cooking December 20, 2010 at 8:53 AM

I love the colour!!! Brilliant :)

Reply

21 katiez December 20, 2010 at 9:17 AM

Different color and flavor from saffron – I think I need to add tumeric to my kitchen. (It's also in dill pickles, though for flavor, I assume and not color ;-))

Reply

22 Stella December 20, 2010 at 2:35 PM

Oh Nancy! I am so making this-simple and very delicious looking. Plus, I need to eat more turmeric. Did you know that it has the same effect as aspirin in proper dosage? Neat…
Hope your'e doing well, Nancy! I've been so busy that I feel out of the loop, but I will do a post on your round up in the next few days. Yeah…;)

Reply

23 Nikki December 20, 2010 at 3:59 PM

what a beautiful color!

Reply

24 ravienomnoms December 20, 2010 at 5:58 PM

That looks really really good! Great pictures

Reply

25 Green Girl @ A little bit of everything December 21, 2010 at 3:29 AM

your rice look so beautiful. to be honest don't know what I like more: the perfect yellow rice or the blue poppy seeds on top.
Thanks for sharing
Hope you'll have a wonderful week

Reply

26 fromBAtoParis December 21, 2010 at 7:06 AM

Thank you Nancy for teaching me about tumeric (I have never used it!) and then, as grand-daughter of Spaniards, I love your yellow rice !!
I also take the opportunity to thank you enormously for all your support and sweet words during the contest, and I wish you a great Holiday Season in Prague!!
Un beso enorme,
Cristina

Reply

27 meltingbutter.com December 21, 2010 at 9:59 AM

I've had this kind of rice in Indonesia… they say it is a celebration rice… It was yummy! :)

Reply

28 Dimah December 21, 2010 at 11:46 AM

Wow, this looks so scrumptious!

Reply

29 Carolyn December 21, 2010 at 12:15 PM

I've read a lot about all of the wonderful properties of turmeric. I hardly ever use it beyond a curry, but I should try a little harder. This looks so beautiful, Nancy. Congrats on top 9!

Reply

30 Ruby December 21, 2010 at 4:34 PM

Wow Nancy, what gorgeous colours in the rice and the photos! And thanks for the info on turmeric – never knew! :-)

Reply

31 shannon December 22, 2010 at 2:24 AM

I love tumeric because it is such a beautiful spice. Great recipe…Congrats on making foodbuzz top 9!!

Reply

32 France December 22, 2010 at 9:18 PM

I love turmeric and as a result my white napkins are stained with blotchy yellow marks everywhere…is it true that hanging them in the sun will remove the stains?

Reply

33 Spicie Foodie December 22, 2010 at 10:58 PM

Thank you all :)
@Shirley, I will check out your recipe.

@Stella, No I had no idea about the Aspirin correlation. Wow, Thanks for telling me:) Don't worry, everyone is so busy this time of the year. I'll still be here after the holidays.

@Cristina, It's my pleasure :) Thank you and I hope you also have a joyeux noel en Paris!

@France, I don't know about that? I usually just quickly run the cloth under water and rub with soap. You can also try using bleach, that always works:)

Reply

34 Hot Polka Dot's Mom (Judy) December 23, 2010 at 11:27 AM

I made your recipe for supper last night and it was a big hit. Delicious!

Reply

35 Nilcha December 23, 2010 at 11:45 AM

wow…. even as an curry lover i never know why its yellow n what its for.. nice post. thank you.

Reply

36 LimeCake December 24, 2010 at 12:40 AM

The beautiful golden colour of the rice is just stunning! It looks delicious!

Reply

37 Magic of Spice December 28, 2010 at 11:32 PM

Great post Nancy…I do love Turmeric, but do not use it often enough.
Your rice is gorgeous!

Reply

38 Spicie Foodie December 28, 2010 at 11:49 PM

Thank you everyone for your comments and glad to hear you like the recipe and healthy benefits of one of my favorite spice!

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post: