Turmeric Rice, Seared Corn, and Toasted Pine Nuts

Servings: 12 | Time: 25 minutes

The gorgeous color of this rice comes from turmeric, a relative of the ginger plant. It has a warm, black-pepper-like flavor and mustard-like aroma.


  1. In medium saucepan heat olive oil over medium heat. Add onion; cook 3 to 4 minutes or until soft.


  1. Add rice; toast 2 to 3 minutes. Add corn, turmeric, salt, and bay leaf; stir.


  1. Remove and discard bay leaf. Stir in cilantro. Top rice with nuts.



2          tablespoons olive oil

1/4        cup finely chopped onion

1          cup long grain white rice

1          cup frozen roasted corn, thawed

1 1/2      teaspoons ground turmeric

1/2        teaspoon salt

1          bay leaf

1 3/4      cups water

1          tablespoon chopped fresh cilantro (optional)

2          tablespoons pine nuts, toasted