I made Kūbide meatloaf for a weeknight dinner, but I had run out of pita bread to go with it. Instead of making another store run I decided to make some Middle Eastern rice as my starchy side dish. I sought inspiration on-line and a found a recipe for garlicy turmeric rice—I then went on to almost completely change it.
Karl’s Turmeric Rice
1 Tbs. butter
1 Tbs. olive oil
1 yellow onion, minced
¼ tsp. Kosher salt
4 cloves garlic, minced
1 tsp. cumin seeds
1½ tsp. turmeric
½ tsp. black pepper, cracked
1 cup rice
1 can (14.5 oz.) chicken broth
1 Tbs. Better than Bouillon, chicken, low sodium
¼ cup parsley, minced
2 tsp. lemon juice
1. Melt the butter and oil in a medium pot over a medium high heat.
2. Sauté the onion with the salt until translucent, about five minutes.
3. Add the garlic and cumin and continue sautéing for another one minutes, until fragrant.
4. Stir in the turmeric and pepper and cook for another 30 seconds.
5. Add the rice, broth, bouillon and bring the pot to a boil.
6. Reduce the heat, cover, and simmer for 20 minutes, until the liquid is absorbed and the rice is tender.
Tip: If you wish you may wrap the pot lid with a kitchen towel. This give you a better seal on the pot and prevents the condensed moisture from dripping back onto your rice.
7. Sprinkle most of the parsley and the lemon juice over the rice.
8. Gently fluff the rice to mix in the parsley and lemon juice.
Tip: You do not want to mash the grains of rice while you are mixing in the parsley.
9. Transfer to a serving bowl and garnish with the remaining parsley.
Note: I used the rice as a bed for my Kūbide meatloaf.