MOROCCAN TURMERIC RICE

Moroccan Turmeric Rice image

Give everyday rice a color and flavor boost with intensely yellow, earthy turmeric (sometimes called "poor man's saffon").

Provided by Nadia Melkowits

Categories Brown Rice

Time 50m

Yield 3/4 cup, 4 serving(s)

Number Of Ingredients 9

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Ingredients

2 tablespoons olive oil
1 small onion, chopped (use more if you wish)
1/2 bell pepper, chopped (use more if you wish)
1/4 cup sun-dried tomato, chopped (optional)
1 cup uncooked rice, preferably brown
1 teaspoon salt
1 teaspoon turmeric
2 cups broth or 2 cups water
1 tablespoon chopped parsley, for garnish (optional)

Steps:

* Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
* Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
* Sprinkle with parsley, if using, and serve warm.

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