I am not carb phobic, especially when it comes to my rice. For active people (like me) carbohydrates are metabolized by the body and turned into functional, usable energy. Brown rice is rich in insoluble fiber that can protect against many types of cancer, containing vitamins and minerals like niacin, vitamin A, C and D, calcium, fiber, iron, thiamine and riboflavin. In India they use rice topically for skin care remedies, and in China they use rice to cure digestive problems. So while many might experience bloat and indigestion from wheat, they rarely experience the same with rice. Aside from all the health benefits, I just love the flavor and simplicity of rice, providing a pure foundation for all kinds of dishes. My ancestors subsisted on diets primarily on rice and lived well into their 90s without any diseases, and I hope to follow in their footsteps! Now there is one particular rice recipe that elicits excitement from everyone that has ever tried it from my family: Garlic Turmeric Rice.
My parents literally make a batch of this stuff once a week, to serve next to grilled meats and veggies, or as a bed for all of their Arabic style stews. I call it crack rice because once you start eating it, you can’t stop! The rice has a golden yellow color from the turmeric, and is scented with plenty of garlic, shallots, and a hint of butter. Turmeric has countless medicinal properties as well, and I talk about some of the most compelling health benefits of turmeric in this video. This recipe is great for beginners, as you only need a few ingredients and the rice takes only about 30 minutes to make. You can even freeze any leftovers and use the rest for later. Hold on to this recipe because in my next video I will give you a dinner preparation idea for this rice that will knock your kicks off! Check out my latest video tutorial and drop me a line if you gave this rice a try. 🙂
Grocery List:
Jasmine or Brown Rice
Chicken or Veggie Broth
Garlic
Shallot
Salt
Turmeric
Butter
Olive oil
I love your videos. You are introducing people who might have biases against middle eastern culture to a wonderful cuisine and in so doing breaking down barriers. I would appreciate if you would list the ingredient quantities in your description. I also think it would be interesting to provide the Arabic words in an effort to educate non-Arabic speaking people to the language.
Thank you so much Margaret I so appreciate your comment as that is what I try to do in this show 🙂 I will have a cookbook coming out in the beginning of December with a backstory of each recipes, beautiful photos, and meticulous instructions. If you are subscribed to this newsletter you will be one of the first to know about it! 😉 Best wishes, Blanche
We all love this recipe – my husband especially. We serve it with a Mediterranean-style chicken. I have made it as directed, but also have subbed onion as well (since it’s always on hand), and it turns out great. Thanks for sharing!
Thanks for your feedback Keisha, so glad the onion worked out too! (I understand we all don’t have shallots in the kitchen on any given day)
Thanks for your feedback Keisha, so glad you like the recipe! Onion is a great substitute when there are no shallots on hand 😉