Do you even reflect? And what does reflection have to do with this yellow rice? Well, let me start with a quote. One of my favorite quotes about reflection is by John Dewey when he said “We do not learn from experience… we learn from reflecting on experience.”
Around this time of year I find myself reflecting upon the lessons that I’ve learned throughout the year and years past; I strongly believe that reflection is an invaluable part of learning. I created the MBMK Store to curate attire, tools and resources that will motivate and empower you to reflect upon and celebrate your fitness journeys. More about the MBMK Store later.
On the days leading up to the making of this yellow rice recipe, I found myself looking back at my first yellow rice recipe on this blog; it’s still one of my favorite rice recipes. That recipe, along with all other recipes that came before this one, remind me of the progress I’ve made and what it took for me to overcome previous challenges.
Quickie About Turmeric
When I posted my first yellow rice recipe, I used turmeric without thinking much about its health benefits. I just liked the rich yellow color and its flavor. I now think about ingredients much differently. Turmeric gets it bright yellow color from a chemical called curcumin. Although, curcumin may have potential health benefits including anti-inflammatory properties, so far clinical trials have not been able to verify its medicinal benefits. So for now, we’ll just enjoy its color and flavor.
Try this yellow rice recipe and let me know what you think.
Prep Time: 10 minutes . Cook Time: 30+ minutes . Yield: Serves 6
1 1/2 Cups Brown Rice
3 Cups Stock (try this homemade stock) or Water
1 Cup Yellow Onion, chopped
1 Cup Frozen Green Peas, thawed
1/2 Cup Almonds, chopped or silvered
1/2 Cup Raisins
2 Tbsp Garlic, minced
1 Tbsp Olive Oil
1 Tsp Turmeric
1/2 Tsp Dried Thyme
Salt, black pepper and red pepper flakes to taste
1. Heat a non-stick skillet over medium heat. Add almond and toast of about 2 minutes while stirring frequently. Remove almonds from skillet and set aside.
2. Add oil to and increases heat to medium-high. Once oil is hot, add onions and garlic. Cook for about 5 to 10 minutes until onions are translucent; stir occasionally. Add rice and cook for another 5 minutes.
3. Add stock/water, turmeric and dried thyme; season with salt, black pepper and red pepper flakes. Bring to a boil then reduce to a simmer. Cook covered until liquid is absorbed and rice is tender; about 20 to 45 minutes depending on the brand of brown rice you have. Add more stock/water if necessary.
4. About 10 minutes before rice is done stir in green peas. Cover and cook for the remainder of time.
5. Fluff rice and stir in raisins and toasted almonds. Serve warm.