Turmeric Orange Ginger Infused Rice Food

TURMERIC RICE

Steps:

• Rinse rice until water runs clear, drain.
• In a medium saucepan over medium heat, add olive oil and butter.
• When butter is melted, add onion and garlic, saute until softened.
• Add rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.
• Reduce heat, allow to simmer 15-20 minutes, or until liquid is absorbed. Remove from heat and allow to sit for 5 minutes. Remove bay leaf, fluff with a fork and serve.

ORANGE RICE

Steps:

• Cook the rice according to the package directions using orange juice in place of the water.
• Remove from heat and stir in the orange zest, carrot and green onion.
• Serve.

LEMON, GINGER AND TURMERIC INFUSED WATER

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours.

TURMERIC ORANGE GINGER INFUSED RICE

Steps:

• Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
• Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
• Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
• Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown.
• Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
• Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
• Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
• Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper), and adjust to taste.
• Drizzle with Extra Virgin Olive Oil and serve. Enjoy.

TURMERIC RICE BY MADHUR JAFFREY

Steps:

• Put the rice in a bowl and wash in several changes of water.
• Drain and leave in a strainer set over a bowl.
• Put the oil in a heavy based saucepan and set over a medium high heat. When the oil is hot and beginning to bubble, put in the cloves, bay leaf, cardamom pods and cinnamon. Stir once or twice and put in the garlic.
• As soon as the garlic turns medium brown put in the rice, turmeric and salt. Stir gently for a minute. Now add the water and bring to the boil. Cover tightly, turn the heat down to very, very low and cook for 20 minutes. Stir the rice with a fork to separate the grains and serve garnished with chives or spring onions.

SPICY ORANGE-GINGER SHRIMP WITH HAZELNUT RICE

Steps:

• In a bowl, mix the ginger powder, cayenne pepper, hot red pepper and 1 1/2 cups orange juice.
• If the frozen shrimp is in a lump, break it up first, then add it to the orange juice mixture and mix well.
• Cover with wrap and let sit until shrimp has thawed (Time varies depending on where you are, suggested 2 hours to marinate).
• Wait until the the shrimp is thawed before making rice.
• Make the rice as follows: heat safflower oil in a large non-stick pan with a lid.
• When oil is hot, add the hazelnuts and sesame seeds; cook for 2-3 minutes, stirring constantly, until sizzling.
• Add the basmati rice, green onions and diced orange pepper and stir well.
• Cook 3-4 minutes stirring constantly; add the soy sauce, water and chicken broth/water mixture; stir well and cover.
• Reduce heat to minimum and set timer for 20 minutes, stirring several times while cooking.
• When timer has 5 minutes left: In a separate non-stick pan, heat the butter and when melted, add the mushrooms and chile peppers and cook, stirring frequently, until the mushrooms are browned.
• Add the shrimp-orange juice mixture and cook until bubbling.
• Add the molasses and mix well; in a bowl mix the cornstarch with the 7 tsp orange juice, blend until smooth and add to the pan with the shrimp.
• Stir until thickened; then remove from heat.
• To serve, pour shrimp mixture over rice.

SIMPLE TURMERIC RICE

Steps:

• Place all ingredients into saucepan.
• Bring to a boil.
• Cover and reduce to a simmer for 15 minutes.
• Let rice stand 5 more minutes in the pan before serving.

TURMERIC FRIED RICE

Steps:

• In a medium pot, fry the onions and the garlic in the oil till golden brown.
• Add the grated carrot and fry for about 3 minutes.
• Add the chilli powder, turmeric, salt, and egg and stir for another minute.
• Stir in the rice.
• Stir the mixture 2-3 minutes until the rice is properly mixed with the rest of the ingredients.
• Pour 3 cups of water and stir well.
• Let it cook uncovered until the water boils.
• Lower the heat and cover the pot.
• Let it cook till all the water dissapears from the bottom of pan.
• (till you think the rice is cooked, usually it takes about 15 minutes).
• Serve hot with your favorite curry or as a side dish.

TURMERIC RICE

Steps:

• Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.
• Add rice and turmeric; stir to coat.
• Add remaining ingredients,bring to boil, cover and simmer 17 minutes.
• Stir in remaining butter, remove bay leaf, serve.