Turmeric Coriander Rice


  • 1 cup wild or basmati rice
  • 2 cups vegetable broth
  • 1/2 onion, chopped
  • 1 large garlic clove
  • 1 tbsp dried turmeric
  • 1 tbsp dried coriander
  • 1 tsp sea salt
  • 1 tbsp coconut oil


  1. Add coconut oil to a stove top pan on high – medium heat and cook until melted. Add onion and garlic, cook until fragrant and the onion is translucent (do not brown the garlic)
  2. Add turmeric, coriander and sea salt with the rice. Mix the rice in the spices, vegetables and coconut oil. Once the rice has been covered in the spices, add the vegetable broth
  3. Do not stir the rice anymore and cover with a lid on medium – high heat. Bring to a boil. Cook for approx 5 minutes boiling.  Lower the heat to medium temperature, bring to a simmer and cook for another 10 minutes, until the liquid starts to evaporate, turn down the temperature to low and cook for another 10- 12 minutes until the liquid is completely evaporated and rice is fluffy. Remove from heat and serve immediately.

Yield: 3-4


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