This vegan version of yellow rice is easy to make and complements many cuisines. Turmeric gives the rice its warm, sunny color, while cumin and mustard seeds add aromatic, earthy notes. It’s simple, nutritious, versatile, and delicious. Adding peas is optional but gives nice color, texture, and flavor contrast.
I usually use white basmati rice for the light, fluffy texture, but you can substitute brown rice if you adjust the cooking time. See the FAQs below for tips on choosing cleaner rice.
Method Overview
- Quickly sauté onions, spices, and rice in a skillet
- Add broth and simmer
- When rice is about halfway done, stir in peas
Rice with Turmeric
4 servings
262kcal
Equipment
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large covered skillet
Ingredients
- 1 cup white Basmati rice
- 2 Tablespoons olive oil
- ¼ cup diced onion
- ¼ teaspoon Himalayan sea salt
- ½ teaspoon ground cumin
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon ground turmeric
- 2 cups plus 2 Tablespoons low-sodium vegetable broth
- ½ cup fresh or frozen peas
- Chopped cilantro or parsley for garnish, optional
Instructions
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Rinse the rice and drain it well.
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Heat the oil in a large skillet over medium-high heat with a little of the onion. When it begins to sizzle gently, add the remaining onion and cook, stirring often, about five minutes or until softened.
Add the salt and spices and cook, stirring, for about 30 seconds—take care that the oil isn’t so hot the spices burn.
Add the drained rice to the skillet and cook for two minutes while stirring. A light sizzle is fine.
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Remove the pan from the heat and let it cool a few minutes, then stir in the broth.
Return the skillet to medium-high heat. When it reaches a lively simmer, stir and shake the pan so the rice spreads evenly.
Cover the pan and reduce the heat so the rice simmers gently (not a rolling boil). Make sure the lid fits well to keep the steam in.
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Cook the rice for eight minutes, then gently stir. Spread the rice evenly, sprinkle the peas on top, and recover quickly so the heat doesn’t drop.
Cook another eight minutes, then check the texture. If the broth is absorbed but the rice is still chewy, add the extra two tablespoons of broth, cover, and cook a few more minutes.
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When the rice is cooked al dente, remove from heat but keep covered for 5–10 minutes before serving.
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Garnish with chopped cilantro or parsley if desired.
Notes
Nutrition
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Carbohydrates: 43g
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Protein: 5g
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Fat: 8g
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Fiber: 2g
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Sodium: 171mg
FAQs
Arsenic can enter soil and water through industrial pollution and some agricultural practices. Rice absorbs arsenic more readily than many other crops. To reduce exposure, choose rice from low-arsenic regions, opt for varieties that tend to have lower levels, and use cooking and preparation methods that lower arsenic content.
Some brands test their rice for arsenic and follow sustainable farming practices. Look for brands that publish testing results and prioritize organic and sustainable methods when possible.
Basmati rice generally tests lower in arsenic compared with many other varieties, whether grown in California, India, or Pakistan.
Brown rice typically contains more arsenic than white rice because arsenic concentrates in the outer layers of the grain that are removed when rice is polished to white.
If you like this Rice with Turmeric recipe, try the Fancy Quinoa Pesto recipe for another flavorful plant-based side.