Gingery Yellow Rice (glutenfree, vegan)

Alright, I'm just gonna say it -- I f#$%ing love ginger... Its just so versatile ...


Alright, I'm just gonna say it -- I f#$%ing love ginger...

Its just so versatile and delicious. I love it in curries, in smoothies and juices, in soup, in salad dressing, pickled, on sushi...if ginger is in the house -- I will try to eat it. One of my absolute favourite uses for ginger is this Gingery Yellow Rice recipe.


This simple-to-make one-pot rice dish constantly finds its way to my plate, probably because its got a well-established place in my heart. My favourite thing about making it is how it makes the whole house smell heavenly. All you do is add some delicious spices to brown basmati rice, boil and simmer it away until ready to fluff and voila -- an exotic tasting pretty bowl of deliciousness. If you like garlic, ginger and basmati you will love this dish. The rice gets its bright yellow hue from turmeric which is an incredibly healthy spice to add to your diet -- its an anti-inflammatory and a natural anti-histamine. Ginger and turmeric are actually related so both ingredients boast these benefits. This recipe is very allergy-friendly -- its vegan, gluten free, nut free, soy free and delicious. 

This post, like this recipe, will be short and sweet. Go make this amazingly fragrant rice.

GINGERY YELLOW RICE (SERVES 1-2)
  • A little over 1/2 cup brown basmati rice 
  • A little over 1 cup water
  • dash of turmeric
  • 1/2-1- tsp garlic powder
  • a few cranks of black pepper
  • pinch of salt
  • 1/2 small onion, peeled and chopped small
  • 2 inch knob of fresh ginger, peeled and chopped into a few pieces
  • OPTIONAL: 1/2 tsp olive oil
  • OPTIONAL: Tiny handful of fresh cilantro or fresh mint (optional garnish)
Rinse the rice in cold water and drain to remove excess starch. Add to a small pot and cover with the water. Add in all spices and the onion. Bring to a boil. Once boiling cover with a tight fitting lid and keep heat high for one minute. After one minute, reduce heat to low and allow to cook (undisturbed) for 40 minutes. Remove from heat (with lid still on!) and allow to cool for 10 minutes, covered. Once cooled, fluff with a fork and stir in the olive oil and a tiny pinch of salt if desired. Serve warm with a little chopped fresh cilantro or mint on top.

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