Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Yellow Rice

on October 3, 2016

rice-with-mixed-vegetables

Sometimes cooking rice can be somewhat intimidating for the home cook. I know it was for me as a young girl wanting to get it right. This recipe I’m going to show you is easy and full proof in making perfect rice every time. One important thing to remember is to have a heavy bottom pot with a tight fitting lid.

The reason I chose to make yellow rice is because in my next post, I’ll be serving it with Curry Chicken. What makes the rice yellow is a spice called, Tumeric. This spice is used in a lot of Indian cooking and is know for being terrific antioxidant. Adding Tumeric to the water, vegetable stock, or chicken stock will give a vibrant yellow color but no actual flavor to the rice.

I’m posting this dish under two categories, “vegetarian recipes” and “side dishes”.  As I mentioned earlier, I’m serving this with Curry Chicken so I’m using an unsalted chicken stock to echo the flavors in the overall dish. You can substitute water or vegetable stock, as a personal preference, when making any rice dish.

rice-with-mixed-vegetables

Ingredients:
2 tablespoons of olive oil
1-1/2 cups of long grain rice ( Basmati rice)
3 cups of unsalted chicken stock ( water or vegetable stock)
2 tablespoons of ground Tumeric
1 teaspoons Kosher salt
1 teaspoon freshly cracked black pepper
2-1/2 cups of thawed frozen mixed vegetables (optional)

Directions:
In a separate saucepan bring the unsalted  chicken stock (water, or vegetable stock), Tumeric, Kosher salt, and black pepper up to a boil. In a heavy bottom pot, on medium -high heat, add olive oil and rice to the pot. Stir the rice until coated with the olive oil. Toast the rice stirring continuously,  until the rice turns translucent, about 2-3 minutes. Pour the boiling chicken stock over the rice. Stir and wait until the rice comes up to a hard boil. Immediately turn the heat down to the lowest setting. Carefully cover the pot tightly with a piece of foil and then place the lid on. Cook the rice for 20 minutes and don’t peek.

Note: If adding vegetables to the rice, make sure they are completely thawed and at room temperature.

Remove the lid and foil, add in the thawed frozen vegetables and gently fluff with a fork, mixing the vegetables throughout. Place the lid back on allowing the vegetables time to warm through completely. Rice is best served hot.


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