Since our desire to remove white flours and sugars from our diet in 2011, I have been turning more and more towards rice as a side dish. The whole family loves it, it’s inexpensive and basically fool proof. You do, however, need to watch the arsenic levels in rice.
Since our pantry has been purged of any starchy, boxed side dishes they have been replaced with a beautiful assortment of rices from all over the world, along with new spices like turmeric ~ which is like the meca of all spices I’ve discovered.
There just aren’t enough good things to say about turmeric and there is tons of research that shows how curcumin (the active component in turmeric) can not only regulate inflammation which leads to certain types of cancer, but also the other types of cancer where curcumin “actually seeks out malignant cancer cells and kills them,” as stated by Natural News.
All that just from making rice! You can’t get that from Rice-A-Roni, can you?
This dish is super simple to make. You start by using basmati rice. It’s easy to find – just try to always find organic to lessen your exposure to arsenic.
It cooks in just 20 minutes. The turmeric and cumin are what adds the beautiful yellow color, as well as flavor, to the rice.
I’m just getting started with the Indian spices and foods to be honest so I kept it more towards an American dish than authentic Indian. I also used dried spices not real.
But this yellow rice turned out so well. I plan on taking a visit to a local indian market for more inspiration.
But for now, this is an easy peasy yellow rice dish that you can make for your family to go along with just about any main entrée.
Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this dish, and hope you do too! 🙂