Turmeric Rice and Veggie Saute

Turmeric Rice and Veggie Saute

Colorful and bursting with goodness, this recipe is full of amazing nutrients. Great as leftovers for lunch the next day. Feel free to use any combo of veggies in season.

Prepping all the veggies takes a little time but so worth it.

Optional: Add protein of your choice to complete the meal.

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Course Main Dish

Servings 4

Ingredients

  

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Turmeric Rice

• 1 cup Basmati white rice; soaked for at least 4 hrs, rinsed well
• 2 cups filtered water
• 1 tablespoon Simply Ghee; use more or less to taste
• 1/2 teaspoon ground turmeric; add more or less to taste
• 1 teaspoon dried parsley
• 1/8 teaspoon Redmond's Real Salt; use more or less to taste
• 1/4 teaspoon black pepper
• 1 tablespoon roasted sunflower seeds; optional

Veggie Saute

• 4 medium carrots; peeled and sliced
• 1 red, yellow, or green bell pepper; remove seeds and white pith
• 1/2 pound fresh asparagus; cut into 1' pieces
• 1 cup mushrooms; sliced thinly
• 1 medium shallot; finely chopped
• 2 garlic cloves; minced or finely diced
• 1 tablespoon Simply Ghee
• 1/4 cup chicken stock; scant 1/4 cup
• 3/4 tablespoon Italian seasonings; grind them to release flavor
• good salt and pepper to taste
• fresh squeezed lemon to taste

Instructions

 

Turmeric Rice

• Soak your rice for at least 4 hours or overnight. Then rinse incessantly till water runs clear.
• In a saucepan, add the rice, cover with 2 cups of water.
• With lid on, cook over medium-high heat till it begins to boil. Turn heat to low and allow most of the water to cook out. Once the water is almost gone, turn it off and remove from heat.
• Toss in 1 tablespoon of ghee, sprinkle the turmeric, parsley, salt and pepper on top of rice. DO NOT STIR! Put lid back on the pan and allow it to rest for up to 10 minutes.
• Before serving, toss the rice with a fork. Adjust seasoning – especially salt and pepper.

Veggie Saute

• Prepare all the veggies.
• In a saute pan, over medium heat melt 1 tablespoon of ghee. Add the shallots and allow to cook till they bloom or release aroma.
• Add carrots, peppers and mushrooms and saute for about 3-5 minutes. Add the asparagus and garlic and cook for another about 2 more minutes.
• Add the stock along with Italian seasoning, reduce heat slightly and allow to cook for up to 10 minutes.
• Season with salt and pepper, add a squeeze of lemon and remove from heat.
• Serve with rice.

Notes

Use any assortment of colorful, seasonal veggies to create this dish frequently!

Grilled shrimp or salmon adds wonderful omega 3 and healthy fats to this dish. Or consider adding leftover chicken for good protein. Makes for a healthy and satiating meal. 

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