Yesterday I saw a segment of a news magazine program on the benefits of Turmeric. I've never cooked with Turmeric, but I'm always open to trying new things. Seems it can be added to just about any dish to spice it up. One thing it didn't warn against was how staining it is. Between painting and cooking with pomegranate and turmeric, I've ruined a brand-new shirt. So be warned, especially if you are naturally messy. Guilty.
Spiced Pomegranate Rice
- 2-3 tablespoons good olive oil
- 1 small onion, diced
- 1 garlic clove, peeled, crushed or equivalent minced
- 1 cup basmati rice
- 1 teaspoon ground turmeric
- 1½ cups chicken broth
- ½ cup pomegranate seeds
- 2-3 scallions, thinly sliced
- ¼ teaspoon Aleppo, Chili, or other red ground pepper or to taste
- Kosher salt and freshly ground black pepper to taste
Heat oil in a medium saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened and golden brown.
Add rice and turmeric and stir to coat.
Add broth and bring to boil.
Reduce heat to low and cook, partially covered, until liquid is absorbed, 15–18 minutes.
Cut pomegranate in half and remove the seeds. Set aside.
Remove rice mixture from heat; cover and let stand 5 minutes, then fluff rice with a fork. Slice scallions.
Fold in pomegranate seeds, scallions, and Aleppo pepper;
Season with salt and black pepper.
Be generous with the red pepper, salt, and ground black pepper. This dish needs an extra bit of seasoning.
I served it with Teriyaki Chicken Thigh Fillets. Delicious!!
And just in case you are wondering, Turmeric may be the most effective nutritional supplement in existence. It is an anti-inflammatory, anti-aging anti-oxidant. It is also good for improving brain function and guarding against cancer, heart disease, Alzheimer's, and arthritis. I'll be using it often.