Turmeric Rice

From My Carolina Kitchen

2 tablespoons butter

2 tablespoons finely chopped onion

1 small clove garlic, finely minced

1 cup white rice (I used Uncle Ben’s converted rice)

2 teaspoons powdered turmeric

1 ½ cups chicken broth plus more as needed

1 teaspoon Kosher salt if using low-fat broth

1 bay leaf

Melt half of the butter in a small saucepan and add the onion and garlic. Cook until wilted, then add the rice and turmeric. Stir to coat. Add the broth, salt if using, and bay leaf. Cover and bring to a boil. Cook exactly 17 minutes. Uncover and stir in the remaining tablespoon of butter.

Cook’s notes: May have to add more chicken broth if it cooks away before the end of cooking time. Taste before serving and if not quite done, cook until you are pleased with the doneness. Take care with the turmeric. It stains everything that it comes in contact with a bright yellow .

From The 60 Minute Gourmet by Pierre Franey – serves 4