Simple brown rice is elevated to a new level with the addition of fragrant spices added at the beginning of the cooking process. Turmeric, a great source of antioxidants and vitamins, gives the rice a striking golden hue. Not only would this pair wonderfully with a hearty curry or stew, but the bold spices make the rice flavorful enough to be eaten alone.
- 2 tsp coconut oil
- 1 Tbsp grated ginger
- 1 Tbsp minced garlic
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp turmeric
- 4 cups water
- 2 tsp sea salt
- 2 cups short grain brown rice
- Preheat oven to 375° F.
- In a large dutch oven, heat oil over medium heat. When oil shimmers, add ginger and garlic. Cook, stirring often, until fragrant and golden, about 30 seconds. Add the coriander, cumin, and turmeric and stir often until spices are fragrant, about 30 seconds to 1 minute.
- Add water and sea salt and stir well to combine. Increase heat and bring to a boil. Immediately add rice, stir well, and top with a tight-fitting lid. Alternatively, cover the dutch oven with parchment paper, then wrap tightly with aluminum foil. Immediately place in oven and bake until rice is tender and liquid has been absorbed, about 1 hour.
- Remove from oven, stir, replace cover, and let rest for 5 minutes. Fluff with a fork before serving.