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.
- In medium saucepan heat olive oil over medium heat. Add onion; cook 3 to 4 minutes or until soft.
- Add rice; toast 2 to 3 minutes. Add corn, turmeric, salt, and bay leaf; stir.
- 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