Let's Dish With Linda Lou

Where You Taste The Love

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. 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. This is my Yellow Rice.

The reason I’m making Yellow Rice is that I’ll be serving it with Curry Chicken.

What makes the rice yellow is a spice called, Tumeric. This spice is used in many Indian dishes and is known for being a wonderful antioxidant. Adding Tumeric to the water, vegetable stock, or chicken stock will give a vibrant yellow color but no actual flavor.

To make this recipe a vegetarian dish substitute vegetable stock or water, as this liquid, for this recipe.

Olive Oil

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rice-with-mixed-vegetables

 

 

 

Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Yields: 4 servings
Equipment: 3-quart saucepan, 6-quart Dutch oven (or heavy bottom pot) with a tight-fitting lid, aluminum foil

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

Directions:
In a saucepan, over medium-high heat, bring the chicken stock (water, or vegetable stock), Tumeric, Kosher salt, and fresh ground black pepper up to a boil.

In the meantime, in a heavy bottom pot, over medium-high heat, add olive oil and rice to the pot. Stir until the rice until coated with olive oil. Stirring continuously, cook until the rice turns translucent and becomes light golden brown in color, about 2 to 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, don’t peek.

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

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

Curry Chicken With Sweet Potatoes


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