One Pot Turmeric Coconut Rice
1 1/2 cups Royal White Basmati Rice
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1 tbsp minced ginger
1 tsp cumin seeds
1/2 tsp each salt and pepper
1 tbsp ground turmeric
1 cup reduced sodium vegetable broth
1 can (14 oz) coconut milk
1 cup swiss chard, chopped
1 green onion, thinly sliced
1 tbsp unsweetened coconut, toasted
2 tbsp lime juice
- Heat oil in a medium saucepan set over medium heat. Stir in onions, garlic, ginger, cumin seeds, salt and pepper. Cook stirring for 3 to 5 minutes or until onions start to soften. Stir in turmeric and rice. Cook for 1 minute or until rice is well coated. Stir in broth and coconut milk; bring to a boil. Reduce heat to low. Cover and cook for 10 minutes. Add swiss chard to rice; cover and continue to cook 3-4 minutes until slightly wilted.
- Remove rice from heat. Keep covered and let stand for 4 to 5 minutes. Add in lime juice; fluff rice with a fork. Garnish with toasted coconut and green onions.
Tip: Substitute swiss chard with kale, spinach or ½ cup frozen peas.