CREAMY Turmeric Rice with Vegetables | Heart-Healthy 40 Minute Recipe

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Cut the zucchini into 0.625 cm (1/4 inch) rounds, finely chop the onion, roughly chop the garlic, finely chop the peeled carrot and cut the red bell pepper into small strips.
2. Heat the broth in a saucepan over medium heat.
3. In a large frying pan over medium heat, heat the olive oil.
4. Add the zucchini slices and cook, stirring every 1–2 minutes, for 5–7 minutes until lightly browned. Remove and set aside.
5. In the same pan over the same heat, sauté the onion, garlic, carrot and red pepper for about 4 minutes until lightly softened.
6. Add the turmeric and paprika, season with salt and pepper, then add the rice and stir for 2 minutes.
7. Gently add the simmering broth and stir, mixing every 2–3 minutes.
8. After 16 minutes, when the rice is about 2 minutes short of cooked, return the zucchini to the pan and simmer for another 2 minutes or until the rice is cooked through.
9. Turn off the heat, stir in the lemon juice and mix once more.
10. Spoon into shallow bowls and top with chopped cilantro.

Summarized from Spain on a Fork's video. Watch it for the details.

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