With its golden hue, this Turmeric Yellow Rice is made heartier with Fall-inspired vegetables like butternut squash and leafy kale for the perfect side dish or lunch!
Heat oil in large saucepan set over medium heat; cook onion, garlic, ginger, cumin, salt and pepper for 3 to 5 minutes or until softened. Stir in vegetable broth, butternut squash and turmeric; bring to boil. Reduce heat to low; cover and cook for 10 minutes.
Stir in rice; cover and cook for 10 minutes. Stir in kale; cover and cook for about 5 minutes or until butternut squash is tender, rice is tender and most of the liquid has been absorbed. Remove from heat. Cover and let stand for 5 minutes.
Fluff rice with fork. Stir in lemon juice and sprinkle with parsley.
Use other leafy greens like spinach in place of kale if desired.
Although often considered a simple side dish, this yellow rice is loaded with flavor starting with fragrant Basmati Rice from Mahatma® Rice simmered in spices like onion, garlic, ginger, cumin, salt and pepper along with vegetable broth, butternut squash and kale.
It’s a great vegetarian dish that can be used as a filling lunch or dinner side dish to accompany meats, additional grilled vegetables or serve alongside tacos or wrapped in a burrito.
If you’re looking to add a bit more protein, add in cooked shredded chicken, beef or other plant-based options like garbanzo beans or tofu.
Wondering how yellow rice gets that signature color? Adding turmeric is a great natural way to add a yellow/orange hue to lots of dishes without having to add chemical colors or ingredients with a strong flavor. It’s often considered a superfood because of its beneficial properties as a potent anti-inflammatory and antioxidant that helps to prevent certain diseases. In fact, in some classic rice dishes like this Roasted Harvest Veggie Paella, turmeric is a less expensive alternative to using saffron.
Looking for more ways to incorporate turmeric into your diet? Try this Turmeric Breakfast Rice Bowl for a great way to start the day!