October 22, 2011

Coriander Rice

I'm not one to spend a lot of time on side dishes, and I usually make plain rice, white or brown. I decided to try this lovely yellow-colored rice and was pleased. It was pretty hands-off preparation and adds vibrancy to the dinner plate.

Coriander Rice
from The Fresh Fridge

1 tablespoon olive oil
1/2 large white onion, chopped
1 tablespoon coriander
1 teaspoon turmeric
2 cups long grain white rice
2 cups low-sodium chicken stock
1 teaspoon salt
1/3 cup freshly chopped parsley (or cilantro)

Coriander Rice: In a medium pot, heat oil on medium heat and add chopped onions. Saute until the onions turn translucent, about 5-6 minutes. Add coriander and turmeric and stir until well mixed for about one minute. Next add dry rice, mix in until fully coated. Then add chicken stock and salt. Bring to a boil while stirring. Cover and turn to low, cook for 20-30 minutes until rice is tender. Remove from heat and add in chopped parsley (or cilantro) and serve.

1 comment:

Suzanne said...

That's just pretty!