16 Delicious Turmeric Rice Recipes Healthy

You’re about to discover the golden secret to spicing up your meals with our collection of 16 Delicious Turmeric Rice Recipes Healthy. Whether you’re craving a quick weeknight dinner or a vibrant side dish that packs a nutritional punch, turmeric rice is your go-to. Dive into these flavorful, easy-to-make recipes that promise to turn your ordinary rice into extraordinary delights. Let’s get cooking!

Golden Turmeric Rice with Peas

Creating a vibrant and flavorful side dish is easier than you think with this Golden Turmeric Rice with Peas. Carefully selected ingredients and precise steps ensure a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups water, filtered for purity
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground turmeric, for that golden hue
• 1/2 cup frozen peas, thawed to preserve sweetness
• 1/2 tsp sea salt, finely ground for even distribution
• 1/4 tsp freshly ground black pepper, for a subtle kick

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the rinsed rice to the saucepan, stirring constantly for 2 minutes to lightly toast the grains.
3. Sprinkle in the ground turmeric, sea salt, and black pepper, stirring for 30 seconds to coat the rice evenly.
4. Pour in the filtered water, increase the heat to high, and bring to a rolling boil.
5. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining water.
7. Gently fluff the rice with a fork, then fold in the thawed peas. Tip: The residual heat will warm the peas without overcooking them.
8. Cover the saucepan again and let it sit for an additional 2 minutes to meld the flavors. Tip: For an extra burst of color and flavor, sprinkle with fresh cilantro before serving.

With its fluffy texture and aromatic flavor, this Golden Turmeric Rice with Peas pairs beautifully with grilled chicken or fish. Want to elevate it further? Serve alongside a dollop of Greek yogurt for a creamy contrast.

Turmeric Coconut Rice

Now, let’s embark on a culinary journey to create a vibrant and aromatic Turmeric Coconut Rice, a dish that promises to bring a splash of color and a burst of flavor to your dining table. Perfect for beginners, this recipe is straightforward yet yields impressive results.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 1 tablespoon of golden turmeric powder, for that earthy warmth
• 1 can (13.5 oz) of creamy coconut milk, full-fat for richness
• 1 cup of water, to achieve the perfect rice texture
• 1 tablespoon of virgin coconut oil, for a subtle nutty aroma
• 1 teaspoon of fine sea salt, to enhance all the flavors

Instructions

1. In a medium saucepan, heat the virgin coconut oil over medium heat until it melts and becomes fragrant, about 1 minute.
2. Add the rinsed long-grain white rice to the saucepan, stirring to coat each grain with the coconut oil, toasting lightly for 2 minutes.
3. Sprinkle in the golden turmeric powder, stirring continuously to evenly distribute the turmeric and prevent clumping, for about 30 seconds.
4. Pour in the creamy coconut milk and water, then add the fine sea salt, stirring to combine all ingredients thoroughly.
5. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Tip: Resist the urge to peek, as lifting the lid releases steam and can affect cooking time.
6. After 18 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to steam and absorb any remaining liquid. Tip: This resting period is crucial for achieving fluffy rice.
7. Fluff the rice gently with a fork before serving to separate the grains and release the aromatic steam. Tip: For an extra touch of elegance, garnish with toasted coconut flakes or fresh cilantro leaves.

Unveil the Turmeric Coconut Rice to reveal a dish with a luxuriously creamy texture and a harmonious blend of earthy turmeric and sweet coconut flavors. Serve it alongside grilled vegetables or as a vibrant base for your favorite curry to elevate a simple meal into a feast for the senses.

Spicy Turmeric Rice with Vegetables

Welcome to a flavorful journey where we’ll transform simple ingredients into a vibrant dish that’s as nutritious as it is delicious. Today, we’re making Spicy Turmeric Rice with Vegetables, a dish that promises a perfect balance of heat, earthiness, and crunch in every bite.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tablespoons rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground turmeric, for that golden hue
• 1/2 teaspoon cayenne pepper, for a spicy kick
• 2 cups mixed vegetables (carrots, peas, and bell peppers), diced
• 2 cups vegetable broth, warmed
• Salt, to season
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the finely chopped onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the ground turmeric and cayenne pepper, stirring quickly to coat the onions and garlic evenly.
5. Add the diced mixed vegetables to the skillet, sautéing for 5 minutes until they begin to soften.
6. Mix in the rinsed rice, ensuring each grain is coated with the spicy turmeric mixture.
7. Pour in the warmed vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
8. After 18 minutes, remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to steam.
9. Fluff the rice with a fork, season with salt, and garnish with fresh cilantro before serving.

Vibrant and aromatic, this Spicy Turmeric Rice with Vegetables offers a delightful contrast of textures, from the fluffy rice to the crisp-tender vegetables. Serve it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Turmeric Rice with Lentils

Ready to elevate your weeknight dinner with a dish that’s as nourishing as it is flavorful? Turmeric Rice with Lentils combines the earthy warmth of turmeric with the hearty satisfaction of lentils, creating a meal that’s both simple and spectacular.

Ingredients

• 1 cup basmati rice, rinsed until the water runs clear
• 1/2 cup green lentils, picked over and rinsed
• 2 cups vegetable broth, rich and flavorful
• 1 tbsp extra virgin olive oil, golden and aromatic
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced to a fine paste
• 1 tsp ground turmeric, vibrant and earthy
• 1/2 tsp cumin seeds, toasted and fragrant
• Salt, to enhance all the flavors

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent, about 5 minutes.
3. Stir in the minced garlic and cumin seeds, cooking for another minute until fragrant. Tip: Toasting the cumin seeds in the oil before adding other ingredients unlocks their full aroma.
4. Add the rinsed basmati rice to the pan, stirring to coat the grains in the oil and spices, about 2 minutes.
5. Pour in the vegetable broth, then add the green lentils and ground turmeric, stirring to combine. Tip: Rinsing the rice and lentils removes excess starch, ensuring fluffy results.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam essential for perfect cooking.
7. After 18 minutes, remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
8. Fluff the rice and lentils with a fork, then season with salt to taste.

The Turmeric Rice with Lentils emerges fluffy and fragrant, with the lentils adding a pleasant bite against the soft rice. Serve it topped with a dollop of yogurt and a sprinkle of fresh herbs for a colorful and comforting meal.

Turmeric Rice Pilaf with Nuts

Vibrant and aromatic, this Turmeric Rice Pilaf with Nuts is a simple yet flavorful dish that brings a touch of elegance to any meal. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 cup long-grain basmati rice, rinsed until water runs clear
• 2 cups homemade chicken stock, rich and flavorful
• 1/4 cup golden raisins, plump and sweet
• 1/4 cup raw cashews, roughly chopped
• 1/4 cup raw almonds, sliced
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric, vibrant and earthy
• 1/2 tsp ground cumin, warm and aromatic
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground turmeric, cumin, salt, and black pepper, cooking until fragrant, about 1 minute.
4. Add the rinsed basmati rice to the saucepan, stirring to coat the grains evenly with the spice mixture.
5. Pour in the chicken stock, bringing the mixture to a boil. Tip: Resist stirring the rice once it boils to prevent it from becoming sticky.
6. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
7. While the rice cooks, toast the cashews and almonds in a dry skillet over medium heat until golden and fragrant, about 3 minutes, stirring frequently to prevent burning. Tip: Keep an eye on the nuts as they can go from toasted to burnt quickly.
8. Once the rice is done, remove from heat and let it sit, covered, for 5 minutes. Tip: This resting period allows the rice to steam and become fluffy.
9. Fluff the rice with a fork, then gently fold in the golden raisins and toasted nuts.

Yield a pilaf that’s beautifully golden, with a delightful contrast of textures from the fluffy rice, chewy raisins, and crunchy nuts. Serve it as a standout side dish or elevate it with grilled chicken or fish for a complete meal.

Turmeric Rice with Chicken and Herbs

Often, the simplest dishes bring the most comfort, and this Turmeric Rice with Chicken and Herbs is no exception. Perfect for a weeknight dinner or a cozy weekend meal, it’s a vibrant, flavorful dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric, for that golden hue and earthy flavor
• 1/2 tsp finely ground black pepper
• 2 cups chicken broth, warmed
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Salt, to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the chicken pieces to the skillet, seasoning with salt and black pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes.
5. Sprinkle the ground turmeric over the chicken, stirring well to coat evenly.
6. Add the rinsed rice to the skillet, stirring to combine with the chicken and spices.
7. Pour in the warmed chicken broth, bringing the mixture to a gentle boil.
8. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
9. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam further.
10. Fluff the rice with a fork, then gently stir in the chopped cilantro and parsley.

Fluffy and fragrant, this Turmeric Rice with Chicken and Herbs boasts a beautiful golden color and a melody of flavors. Serve it with a side of yogurt or a crisp salad to complement its richness.

Turmeric Rice with Fish and Lemon

Every home cook needs a go-to dish that’s both nourishing and bursting with flavor, and this Turmeric Rice with Fish and Lemon is just that. Easy to prepare and packed with vibrant colors and tastes, it’s a perfect meal to brighten up any day.

Ingredients

• 1 cup basmati rice, rinsed until the water runs clear
• 1.5 cups water, filtered for purity
• 1 tsp turmeric powder, for a golden hue
• 2 tbsp rich extra virgin olive oil
• 1 lb fresh white fish fillets, such as cod or halibut, patted dry
• 1 lemon, thinly sliced for garnish and zest for flavor
• 1/2 tsp sea salt, finely ground
• 1/4 tsp freshly ground black pepper, for a subtle kick
• 2 cloves garlic, minced for aroma
• 1/2 cup fresh cilantro, chopped for freshness

Instructions

1. In a medium saucepan, combine the rinsed basmati rice, water, turmeric powder, and 1 tbsp of olive oil. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is fully absorbed. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
3. While the rice cooks, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Add the fish fillets, seasoning them with sea salt and black pepper.
4. Cook the fish for 3-4 minutes on each side, or until it flakes easily with a fork and has a golden crust. Tip: Ensure the skillet is hot before adding the fish to achieve a perfect sear.
5. Remove the fish from the skillet and set aside. In the same skillet, add the minced garlic and sauté for 30 seconds, or until fragrant.
6. Fluff the cooked rice with a fork and gently fold in the sautéed garlic and half of the chopped cilantro.
7. Serve the turmeric rice topped with the seared fish fillets, garnished with lemon slices and the remaining cilantro. Tip: Squeeze a bit of lemon juice over the dish before serving to enhance the flavors.

Rich in textures and flavors, this dish offers a delightful contrast between the fluffy, aromatic rice and the tender, flaky fish. The bright notes of lemon and cilantro make it a refreshing choice for any season, and it pairs beautifully with a crisp green salad or steamed vegetables.

Turmeric Rice with Mixed Vegetables

For a vibrant and nutritious side dish that brings color and flavor to any meal, turmeric rice with mixed vegetables is a must-try. This dish combines the earthy warmth of turmeric with the freshness of seasonal vegetables, creating a harmonious blend that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups water, for a fluffy texture
• 1 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced for a sweet base
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp ground turmeric, for its golden hue and earthy flavor
• 1/2 tsp sea salt, to enhance the natural flavors
• 1 cup mixed vegetables (carrots, peas, and bell peppers), diced for a colorful crunch
• 2 tbsp fresh cilantro, chopped for a bright finish

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion and cook, stirring occasionally, until translucent, about 3 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Mix in the ground turmeric and sea salt, coating the onions and garlic evenly for a uniform flavor.
5. Add the rinsed rice to the saucepan, stirring to toast lightly for about 2 minutes, which enhances its nutty flavor.
6. Pour in the water, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
7. After 15 minutes, layer the mixed vegetables on top of the rice, cover again, and cook for an additional 5 minutes to steam the vegetables.
8. Remove from heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining moisture.
9. Fluff the rice with a fork, gently mixing in the steamed vegetables, and sprinkle with fresh cilantro before serving.

Now you have a dish that’s not only visually stunning with its golden rice and colorful vegetables but also packed with layers of flavor. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a hearty standalone dish.

Turmeric Rice with Chickpeas and Spinach

Delightfully simple yet packed with flavor, this Turmeric Rice with Chickpeas and Spinach is a vibrant dish that brings together wholesome ingredients in a harmonious blend. Perfect for a nutritious weeknight dinner, it’s a recipe that promises both ease and satisfaction.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, roughly chopped
• 1 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp cumin seeds
• 2 cups vegetable broth
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the cumin seeds and toast for 30 seconds, or until fragrant, stirring constantly to prevent burning.
3. Stir in the diced onion and cook for 3-4 minutes, until translucent and soft.
4. Add the minced garlic and ground turmeric, cooking for another minute until the garlic is golden and the turmeric is aromatic.
5. Mix in the rinsed basmati rice, ensuring each grain is coated with the turmeric mixture for even color and flavor.
6. Pour in the vegetable broth and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. After 15 minutes, gently fold in the chickpeas and chopped spinach, cover, and cook for an additional 5 minutes until the spinach is wilted and the chickpeas are heated through.
8. Remove from heat and let stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
9. Fluff the rice with a fork before serving to separate the grains and distribute the ingredients evenly.

Aromatic and comforting, this dish boasts a fluffy texture with the slight crunch of chickpeas and the tender bite of spinach. Serve it topped with a dollop of yogurt or a squeeze of lemon for an extra layer of flavor that brightens the earthy tones of turmeric.

Turmeric Rice with Shrimp and Garlic

Delving into the world of vibrant and flavorful dishes, today we’re exploring a recipe that combines the earthy tones of turmeric with the succulent sweetness of shrimp, all brought together with the aromatic punch of garlic. This dish is not only a feast for the eyes but also a simple yet satisfying meal that’s perfect for any day of the week.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 2 tbsp rich extra virgin olive oil
• 2 cups chicken broth, low-sodium
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a medium saucepan, heat 1 tbsp of olive oil over medium heat until shimmering.
2. Add the minced garlic and sauté for 30 seconds, or until fragrant but not browned, to avoid bitterness.
3. Stir in the rinsed rice and turmeric, coating the grains evenly with the oil and spices for about 1 minute.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
5. While the rice cooks, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat.
6. Season the shrimp with sea salt and black pepper, then add to the skillet. Cook for 2 minutes per side, or until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so watch them closely.
7. Once the rice is done, fluff it with a fork and gently fold in the cooked shrimp. Tip: Letting the rice sit covered for 5 minutes off the heat before fluffing helps achieve the perfect texture.

Just as the colors suggest, this dish is a celebration of flavors—earthy, sweet, and aromatic. Serve it in a shallow bowl to showcase its vibrant hues, or alongside a crisp green salad for a refreshing contrast.

Turmeric Rice with Beef and Peppers

Just when you thought weeknight dinners couldn’t get any easier, this Turmeric Rice with Beef and Peppers comes along to prove you wrong. It’s a vibrant, one-pan wonder that’s as nutritious as it is delicious, perfect for those evenings when you want something hearty without the hassle.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 lb lean ground beef, preferably grass-fed
• 1 large red bell pepper, diced into 1/2-inch pieces
• 1 large yellow bell pepper, diced into 1/2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground turmeric, for that golden hue and earthy flavor
• 1/2 tsp finely ground black pepper
• 2 cups low-sodium beef broth, for depth of flavor
• 1/2 tsp sea salt, to enhance all the ingredients

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: Draining excess fat is optional but recommended for a lighter dish.
3. Stir in the diced red and yellow bell peppers, cooking until they begin to soften, about 3 minutes.
4. Sprinkle the turmeric, black pepper, and sea salt over the beef and peppers, stirring well to coat evenly.
5. Add the rinsed rice to the skillet, stirring to combine with the beef and peppers, about 1 minute.
6. Pour in the beef broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
7. After 18 minutes, remove the skillet from heat and let it sit, covered, for 5 minutes. Tip: This resting period allows the rice to absorb any remaining liquid and become fluffy.
8. Fluff the rice with a fork before serving.

Combining the earthy tones of turmeric with the savory beef and sweet peppers, this dish offers a symphony of flavors and textures. Serve it with a side of creamy yogurt or a crisp green salad for a complete meal that’s sure to impress.

Turmeric Rice with Sweet Potatoes

Unlock the vibrant flavors of this simple yet nutritious dish that combines the earthy tones of turmeric with the natural sweetness of sweet potatoes. Perfect for a cozy dinner or as a hearty side, this recipe is as delightful to the palate as it is to the eye.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon ground turmeric, for that golden hue and earthy flavor
• 1/2 teaspoon finely ground black pepper, to enhance the turmeric’s benefits
• 2 cups water, for perfectly steamed rice
• 1/2 teaspoon sea salt, to balance the flavors

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the diced sweet potato to the saucepan, stirring occasionally, until they begin to soften, about 5 minutes. Tip: Ensure the pieces are uniformly sized for even cooking.
3. Sprinkle the turmeric and black pepper over the sweet potatoes, stirring to coat evenly, and cook for another minute to release the spices’ aromas.
4. Add the rinsed rice to the saucepan, stirring to combine with the sweet potatoes and spices, ensuring each grain is lightly coated with oil.
5. Pour in the water and add the sea salt, bringing the mixture to a boil over high heat. Tip: Resist stirring once the water boils to prevent the rice from becoming sticky.
6. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Tip: Keep the lid on to trap the steam, which is crucial for fluffy rice.
7. After 18 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
8. Fluff the rice with a fork, gently mixing the sweet potatoes throughout, and serve warm.

Aromatic and visually stunning, this turmeric rice with sweet potatoes offers a delightful contrast of textures—fluffy rice paired with tender, slightly caramelized sweet potatoes. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a satisfying vegetarian option.

Turmeric Rice with Mushrooms and Thyme

Ready to elevate your side dish game with a vibrant and aromatic twist? This Turmeric Rice with Mushrooms and Thyme combines earthy flavors with a golden hue, perfect for complementing any main course.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 cups low-sodium vegetable broth, warmed
• 1 tbsp rich extra virgin olive oil
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp finely ground black pepper
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and sauté for 3 minutes, until translucent, stirring occasionally to prevent burning.
3. Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are golden and have released their moisture.
4. Sprinkle the turmeric, black pepper, and sea salt over the mushroom mixture, stirring well to coat evenly.
5. Add the rinsed rice to the pan, stirring to toast lightly for 1 minute, which enhances its nutty flavor.
6. Pour in the warmed vegetable broth, bringing the mixture to a gentle boil before reducing the heat to low.
7. Cover the saucepan with a tight-fitting lid and simmer for 18 minutes, resisting the urge to peek to ensure perfect steam buildup.
8. Remove from heat and let stand, covered, for 5 minutes to allow the rice to absorb any remaining liquid.
9. Fluff the rice with a fork, gently folding in the fresh thyme leaves for a fragrant finish.

You’ll love the fluffy texture and the earthy, slightly peppery flavor of this dish. For a creative twist, serve it alongside grilled salmon or fold in some roasted vegetables for a hearty vegetarian meal.

Turmeric Rice with Eggplant and Tomatoes

Gathering around the table for a meal that’s both nourishing and vibrant is one of life’s simple pleasures. Today, we’re diving into a dish that combines the earthy warmth of turmeric with the hearty textures of eggplant and tomatoes, creating a comforting yet lively plate.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tbsp rich extra virgin olive oil
• 1 medium eggplant, diced into 1-inch cubes
• 2 ripe tomatoes, roughly chopped
• 1 tsp ground turmeric, for its golden hue and subtle bitterness
• 2 cups water, for perfectly fluffy rice
• 1/2 tsp sea salt, to enhance all the flavors

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced eggplant, stirring occasionally, until it’s golden brown and tender, approximately 8 minutes.
3. Stir in the chopped tomatoes and cook for another 3 minutes, until they begin to soften and release their juices.
4. Sprinkle the ground turmeric over the vegetables, stirring well to coat them evenly, cooking for 1 minute to unlock its aroma.
5. Add the rinsed rice to the skillet, stirring to mix with the vegetables and turmeric, ensuring each grain is lightly coated with oil.
6. Pour in the water and add the sea salt, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover the skillet, and simmer for 18 minutes, or until the rice is tender and has absorbed all the liquid.
8. Remove from heat and let it sit, covered, for 5 minutes to steam and become perfectly fluffy.

The turmeric rice emerges with a vibrant yellow hue, speckled with soft eggplant and juicy tomatoes, offering a dish that’s as pleasing to the eye as it is to the palate. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone vegetarian delight.

Turmeric Rice with Lamb and Yogurt

Out of all the comforting dishes to warm your soul, this Turmeric Rice with Lamb and Yogurt stands out for its vibrant colors and aromatic flavors. Let’s dive into creating this hearty meal that’s perfect for any season.

Ingredients

• 1 cup basmati rice, rinsed until water runs clear
• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups chicken broth, warmed
• 1/2 cup plain Greek yogurt, creamy and thick
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the lamb cubes and sear on all sides until golden brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the lamb and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes.
4. Stir in the garlic, turmeric, black pepper, and salt, cooking for 1 minute until fragrant.
5. Add the rinsed basmati rice to the pot, stirring to coat the grains with the spices.
6. Pour in the warmed chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Return the lamb to the pot, cover, and cook for an additional 10 minutes until the rice is fluffy and the lamb is tender.
8. Remove from heat and let it sit, covered, for 5 minutes. Tip: This resting period allows the flavors to meld beautifully.
9. Fluff the rice with a fork, then gently fold in the Greek yogurt and cilantro.

Delight in the creamy texture of the yogurt against the fluffy, turmeric-infused rice and tender lamb. Serve it with a side of crisp cucumber salad for a refreshing contrast.

Turmeric Rice with Pumpkin and Sage

Now, let’s dive into creating a dish that’s as nourishing as it is colorful, combining the earthy tones of turmeric and pumpkin with the aromatic hint of sage. This recipe is perfect for those looking to add a vibrant and healthy side to their meal repertoire.

Ingredients

• 1 cup long-grain white rice, rinsed until water runs clear
• 1 1/2 cups fresh pumpkin, diced into 1/2-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground turmeric, for that golden hue and earthy flavor
• 1/2 tsp finely ground black pepper, to enhance the turmeric’s benefits
• 1 tbsp fresh sage leaves, finely chopped for a fragrant touch
• 2 cups vegetable broth, for cooking the rice to perfection
• 1/2 tsp sea salt, to balance the flavors

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced pumpkin and sauté for 5 minutes, stirring occasionally, until it starts to soften.
3. Sprinkle in the ground turmeric and black pepper, stirring well to coat the pumpkin evenly.
4. Add the rinsed rice to the saucepan, stirring to combine with the pumpkin and spices for about 2 minutes.
5. Pour in the vegetable broth and add the sea salt, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the saucepan, and let it simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
8. Fluff the rice with a fork, then gently fold in the chopped sage leaves.
9. Serve warm, garnished with additional sage leaves if desired.

Offering a delightful contrast of textures, the rice is fluffy and light, while the pumpkin adds a soft, creamy bite. The sage introduces a subtle, earthy aroma that complements the turmeric’s warmth, making this dish a standout side or a comforting main when paired with a protein of your choice.

Conclusion

Great flavors and health benefits await in these 16 turmeric rice recipes! Whether you’re craving something comforting or looking to spice up your meal routine, there’s a dish here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the turmeric love by pinning this article on Pinterest for your fellow food enthusiasts to enjoy!