Turmeric Rice

2 Reviews
100% would make this recipe again

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Preparation : 5 min Cooking : 15 min Standing : 5 min
130 calories/serving


1 tbsp canola oil 15 mL
1/2 onions, finely chopped 100 g
2/3 cup basmati rice 120 g
1 tsp turmeric 3 g
1 1/3 cup vegetable broth 330 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 bay leaf 0.2 g


  1. Rinse the rice and drain it.
  2. In a saucepan heat oil over medium heat. Add onion and sauté until softened, 2-3 min. Stir in rice and turmeric until combined. Add broth and bay leaf. Increase heat and bring to a boil. Cover and cook over very low heat about 15 min without uncovering.
  3. Remove the saucepan from the heat. The broth should be completely absorbed. Should it not be, cover and simmer for a few more minutes. Let stand, covered, 3-5 min. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (100 g)


% Daily Value




3 g

4 %

Saturated 0.3 g
+ Trans 0.1 g

2 %


0 mg


0 mg

0 %


23 g

8 %


1 g

3 %


1 g

Net Carbs

22 g


2 g

Vitamin A

0 %

Vitamin C

3 %


1 %


4 %


This recipe is :
Diet-related health claims  :
Good source of  :
Source of  :
Selenium, Vitamin B6
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables ½
Fats ½

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2 Reviews (2 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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