Ingredients:
* 1 cup white jasmine rice (for brown rice see note below)
* 1 ½ cups low-sodium vegetable broth (or water for even lower sodium)
* 1 teaspoon yellow curry powder (check for low-sodium brands)
* ½ teaspoon turmeric powder
* 1 teaspoon olive oil or avocado oil (totally optional, may use water/broth for light sauté)
* 1 small garlic clove, minced (optional)
* 2 tablespoons finely chopped onion (optional)
* Fresh parsley or cilantro, chopped (for garnish)
* Freshly ground black pepper, to taste (optional)
Basic Cooking Method
* Rinse 1 cup white jasmine rice until water runs clear.
* In a pot, combine rice with about 1.5 cups low-sodium broth or water.
* Stir in 1 teaspoon yellow curry powder and 1/2 teaspoon turmeric.
* Add a small amount (about 1 tsp) of oil if using, and minced garlic or onion if desired.
* Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender.
* Remove from heat and let sit covered for 5 minutes.
* Fluff rice with a fork and garnish with fresh herbs.
Flavor and Health Benefits
– This dish is fragrant, mildly spiced, and colorful.
– Turmeric and curry powder contain antioxidants and anti-inflammatory compounds.
– Using low-sodium broth keeps it heart-healthy.
– Minimal oil and no added sugar make it suitable for low-SOS diets.
NOTE
To modify the recipe for unprocessed brown jasmine rice, increase the cooking liquid to 2 to 2 ¼ cups of low-sodium broth or water per 1 cup of rice. Brown jasmine rice requires a longer cooking time—simmer covered on low heat for about 40 to 45 minutes instead of 15 minutes. After cooking, let the rice rest covered for 10 minutes before fluffing. Expect a nuttier flavor and chewier texture, which pairs well with the warm spices in the recipe. This adjustment preserves the dish’s flavor while providing a more nutrient-dense, whole grain option.
