Anti-Inflammatory Yellow(ish) Rice

GF V DF VG NF SF Mar 2, 2025

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Am I the only one who used to think that yellow rice was a different type of rice? Turns out, it's just rice with turmeric. Here, I'm using brown rice instead of white for more fiber and micronutrients. Turmeric, the main feature of this side, is often regarded as one of the best spices for reducing inflammation. My version is a little darker due to the addition of other anti-inflammatory spices, like cayenne, paprika, cinnamon, black pepper, and ginger. I guess I'm on a rice kick, because next up I'm making a Brown Rice Risotto Base as my side

RICE
- 1 cup (185 g) Brown rice

WATER
- 2 cup (480 g) Water

SPICES
- 1 tsp (3 g) Cumin, ground
- 1 tsp (3 g) Turmeric, ground
- 1/2 tsp (3 g) Salt
- 1/2 tsp (1.5 g) Paprika
- 1/2 tsp (1.5 g) Black pepper, ground
- 1/4 tsp (0.5 g) Ginger, ground
- 1/4 tsp (0.75 g) Cayenne pepper
- 1/8 tsp (0.38 g) Cinnamon

1. Add all ingredients to a medium pot over high heat. Cover and bring to a boil, reduce heat to medium, and let simmer for 20-25 minutes until all water has been absorbed. Garnish with dried parsley

https://www.poormanprotein.com/recipes/yellow-rice

Description

Am I the only one who used to think that yellow rice was a different type of rice? Turns out, it's just rice with turmeric. Here, I'm using brown rice instead of white for more fiber and micronutrients. Turmeric, the main feature of this side, is often regarded as one of the best spices for reducing inflammation. My version is a little darker due to the addition of other anti-inflammatory spices, like cayenne, paprika, cinnamon, black pepper, and ginger. I guess I'm on a rice kick, because next up I'm making a Brown Rice Risotto Base as my side

Time

Prep Time:

5 minutes

Cook Time:

30 minutes

Total Time:

35 minutes

Cost

Total Cost:

Cost per Serving:

$0.16

Ingredients

Serving(s)

Rice

1 cup Brown rice

Water

2 cup Water

Spices

1 tsp Cumin, ground
1 tsp Turmeric, ground
1/2 tsp Salt
1/2 tsp Paprika
1/2 tsp Black pepper, ground
1/4 tsp Ginger, ground
1/4 tsp Cayenne pepper
1/8 tsp Cinnamon

Instructions

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1. Add all ingredients to a medium pot over high heat. Cover and bring to a boil, reduce heat to medium, and let simmer for 20-25 minutes until all water has been absorbed. Garnish with dried parsley

Notes

1. I've never tried, but I see no reason why this wouldn't also work with red lentils or quinoa, which would both be higher in protein and fiber than brown rice. Screw it, make yellow oats, I don't make the rules

Nutrition Facts

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Servings: 4

Serving Size: ~3/4 cup (130 g) cooked rice

Calories: 177

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Total Fat: 1.7g (2 %)

Saturated Fat: 0.3g (2 %)

Polyunsaturated Fat: 0.5g

Monounsaturated Fat: 0.6g

Cholesterol: 0mg (0 %)

Sodium: 287mg (12 %)

Total Carbohydrate: 36.7g (13 %)

Fiber: 2.2g (8 %)

Net Carbs: 34.5g

Total Sugar: 0.4g

Protein: 3.8g (8 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 27mg (2 %)

Iron: 1.57mg (9 %)

Magnesium: 62mg (15 %)

Potassium: 159mg (3 %)

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Glycemic Index

:

52.3

Glycemic Load

:

19.2

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