Barefeet in the Kitchen · by Mary Younkin★ 4.0 (1)
Turmeric Butter Rice
NUTRITION · PER SERVING23M COOK
CAL 10%·PRO 9%
CARBS 38G75% OF CAL
1G FIBER0G ADDED0G INTRINSIC36G OTHER1G TOTAL SUGAR
FAT 4G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright yellow rice infused with turmeric and butter, studded with peas and cilantro. A colorful and flavorful side dish that pairs well with curries, stir-fries, and Indian-inspired mains.
sideindian🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups Basmati or Jasmine rice
- 1 teaspoon kosher salt (adjust to taste after cooking)
- 1 tablespoon ground turmeric
- 4 cups water
- 1 cup frozen peas (optional)
- ¼ cup butter
- chopped fresh cilantro or Italian parsley (for serving)
At a glance
PER SERVING · TIME 23M
CAL 10%·PRO 9%
CARBS 38G75% OF CAL
1G FIBER0G ADDED0G INTRINSIC36G OTHER1G TOTAL SUGAR
FAT 4G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 18m
- Sodium
- 242mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 22mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 242MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.