Name: Anti-Inflammatory Garlic Turmeric Rice
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil ((sub with avocado oil)); 2 null shallots (diced); 6 cloves garlic cloves (minced); 1 inch ginger (fresh, grated); 1 tbsp turmeric; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 2 cups brown basmati rice (uncooked); 1.5 cup coconut milk (canned); 1.5 cup vegetable stock; 0.5 cup cilantro (chopped); 1 null lime (zested and juiced); null null scallions (sliced); null null mini peppers (sliced); null null red onion (chopped)

Instructions

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1

To a medium stock pot, heat olive oil (2 tbsp) over medium heat. Sauté shallots (2) until soft (about 3-4 minutes). Add garlic (6 cloves) and ginger (1 inch) and cook for 30 seconds or until fragrant. Stir in turmeric (1 tbsp), garlic powder (2 tsp), onion powder (1 tsp), salt (1 tsp), and black pepper (0.5 tsp) for 30 seconds, careful not to burn.
2

Add brown basmati rice (2 cups), stirring frequently to toast for 2-3 minutes. Pour in canned coconut milk (1.5 cup) and vegetable stock (1.5 cup), then stir. Bring to a boil, reduce heat to simmer, cover, and cook for 20-25 minutes or until liquid is evaporated.
3

Turn off heat and let sit, covered, for 10 minutes. Remove cover, fluff with a fork. Stir in cilantro (0.5 cup), and lime (1), zested and juiced. Serve with optional toppings like [scallions], [small sweet peppers], or [red onions].