Well Plated · by Erin Clarke★ 4.8 (20)
Turmeric Rice
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 9%
CARBS 36G65% OF CAL
3G FIBER0G ADDED2G INTRINSIC30G OTHER3G TOTAL SUGAR
FAT 7G28% OF CAL
5G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant yellow rice dish infused with turmeric, ginger, and cumin, studded with carrots and peas. Aromatic and lightly spiced, it pairs well with curries or roasted vegetables for lunch or dinner.
sideindiangrain bowl🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 tablespoons coconut oil
- 1/2 small yellow onion (finely diced)
- 2 medium carrots (peeled and cut into 1/4-inch dice)
- 1 cup brown rice* (not instant)
- 2 cloves garlic (minced)
- 1 1/4 teaspoons ground turmeric
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1 (14-ounce) can low sodium vegetable broth
- 1 cup peas (fresh or frozen)
- 2 tablespoons chopped fresh parsley
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 9%
CARBS 36G65% OF CAL
3G FIBER0G ADDED2G INTRINSIC30G OTHER3G TOTAL SUGAR
FAT 7G28% OF CAL
5G SAT2G 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
- 10m
- Cook
- 50m
- Sodium
- 253mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 221mg
- Calcium
- 23mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 253MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.