Turmeric (Curcuma Longa) - Yellow Rice Recipe
Turmeric the Superfood
Keeping in step with the fresh start approach to our new year we are exploring superfoods and how they benefit our total well being. Turmeric ( Curcma Longa), is a flowering plant called Zingiberaceae of the ginger family (they cousins). The roots of which are used in cooking. This beautiful golden warm spice has been around for thousands of years, native to the Indian Subcontinent, South East Asia and Africa as well. Tumeric has been known to flavor and color many dishes from around the world. You can't lose with its ability brighten up any dish from rice, curries, meats, vegetables, sauces etc. Turmeric has a warm- black pepper earthy taste and a mustard like aroma. In addition to its ability to bring color and warmth to any dish this powerful spice packs more than you may know. This little golden bright spice can be used to treat and prevent many illnesses, from breathing problems, fighting cancer growths and easing depression to name a few. This Turmeric is the truth..you can make tea ( love this in a latte.. Add a little black pepper to activate all those super-properties of the turmeric), cook your food, make a facial mask, and even take a healing bath..(stay tuned for that recipe). This baby is high on the list as a Supper Food due to its anti-inflammatory and anti-bacterial properties.. We simply love this stuff and have found ourselves integrating more of this spice in our everyday lives.
You may have heard of yellow rice, turmeric is the spice that creates the color, and you can find many variations of this “yellow rice” in many cultures. Today we are going to share our version, the Creole Creed way of making yellow rice the taste is extraordinary and you will surely know that this dish is influence by all of our ancestors. You can serve this alongside your favorite baked, grilled or broiled meat or seafood. Once you make this rice, plain old white rice just won't do.
Creole Creed Yellow Rice Ingredients
2 cups Parboiled Rice
2 teaspoon Turmeric powder
1 teaspoon Curry powder
1 teaspoon Black Pepper
1 teaspoon Cayenne Pepper
4- 5 Bay Leafs
1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 cup diced Tomatoes
½ cup green peas and carrots (optional)
Handful of flat leaf Parsley (Chopped)- reserve till the end
Handful of cilantro Leaf (Chopped) - reserve till the end
3- 4 stalks of green onion - chopped fine - reserve till the end
2- 3 Cups Chicken Stock
3 Maggi Bouillon cubes seasoning
Pour chicken stock, curry powder, black pepper, cayenne pepper, bay leafs and maggi cubes in a pot with water, cover till it boils
Add the rice, stir and make sure the liquid and the rice is at the same level.
Taste for salt level and add if you need more, lower heat to medium, cover to continue cooking
When the water level decreases and you can’t see it add the vegetables, do not add the the herbs and green onion save for the very end: Peppers, Onion, peas and carrots and tomatoes.
Stir the top of the rice to incorporate your veggies, lower heat to low cover and continue cooking.
Your rice is done when all the water is completely gone. Stir in your parsley, cilantro, and green onion. Turn fire off but return the lid to steam the herbs and green onion a bit before serving.
Ancestors, Stand UP!