Anti-Inflammatory Yellow(ish) Rice
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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 tomorrow 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

  2. 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
  Added Sugar: 0.0g (0 %)
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