Easy Yellow Rice

We are a big rice family, mostly because I am a big rice gal. Rice is definitely my favorite side, so my family is subjected to it a lot. I can eat rice completely plain. A drizzle of tamari and sriracha definitely brightens it up, but I’m not picky.

So let’s talk about this easy yellow rice. It is actually the perfect way to take plain rice and make it incredibly spectacular in a couple of minutes flat. This rice is family approved and I make it at least once a week. The simple turmeric and cumin not only gives it a lovely exotic taste, but also a brilliant golden color. Use butter or Earth Balance to give it extra flavor and then top with chives or green onions (I used chives from my herb garden and couldn’t help but adding a chive blossom to the pics!).

Basmati rice cooks super fast and reliably, so this whole yellow rice recipe is done in twenty minutes. During those twenty minutes you can grill off some chicken and toss together a salad. Easy peasy!

Easy Yellow Rice 

(based on a Food Network Recipe)

Recipe by Liz Hughes - Virtually Homemade

Prep time: 5 minutes
Cook time: 15 to 20 minutes
Ingredients

• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 to 2 tablespoons butter or Earth's Balance (for dairy free and vegan version)
• 2 cups long grain basmati rice
• 4 cups water
• 1 teaspoon kosher salt
• chopped chives or green onions for garnish

Cooking Directions

1. In a medium saucepan combine butter, turmeric and cumin. Saute on medium heat until butter is melted and lightly foaming, while stirring it with the spices. Add rice and stir until the rice is completely coated with the spice mixture.
2. Add water and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer until water is completely absorbed about 15 minutes. Turn off heat and let sit for 5 minutes. Serve warm with chives or scallions.

More grain recipes from Food Network and some of my favorite food bloggers:

Weelicious: Mushroom Barley
Virtually Homemade: Easy Yellow Rice
Feed Me Phoebe: Maple-Chia Overnight Oatmeal
The Wimpy Vegetarian: Mujadara with Roasted Tomatoes and Greens
Jeanette's Healthy Living: Indian Spiced Quinoa Pilaf with Peas
The Heritage Cook: White and Wild Rice Pilaf
The Mom 100: Red Quinoa Salad with Arugula, Artichoke Hearts and Olives
Napa Farmhouse 1885: Wild Mushroom, Sweet Pepper & Leek Risotto
Red or Green: Spicy Barley Risotto
Taste with the Eyes: Brown Rice Noodles paired with Tamarind Fish
The Cultural Dish: Three Ways to Make Risotto
Creative Culinary: Rice and Egg Bowl with Salmon and Peas
Swing Eats: Stir-Fried Quinoa with Chinese Vegetables
FN Dish: 5 Quirky Grain Switch-Ups You Gotta Try