Buttery Turmeric Rice + Almonds and Herbs

Serves 4-6 | Prep Time: 5 minutes | Cook Time: 20 minutes

A beautiful golden rice dish with personality. Serve with some grilled fish and a cucumber salad. Pair this with the Chicken + Cilantro Rice Bowls.

Ingredients

1 1/2 cups Jasmine rice (I also like short a nice Japanese short grain rice)
Kosher salt
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup, whole raw almonds, chopped
1/2 red onion, smelled diced
1, 1-inch knob of peeled fresh turmeric (or 1/2 teaspoon ground)
1 cup chopped cilantro (stems and all)
1/2 cup mint or dill, chopped

Chef Tips

Preparation

Step 1

Cook rice in a pot of boiling salted water just until cooked; 10-12 minutes. Drain, rinse and set aside.

Step 2

Heat the butter, olive oil over medium heat in a Dutch oven. Add the almonds; cook stirring until toasted and fragrant. Transfer to a bowl, leaving the butter behind. Season with salt.

Step 3

Add the onion to the pan (back over medium heat) and sweat until tender; about 3-4 minutes. Add the turmeric and the rice; using a spatula or wooden spoon, press the rice gently into the pot, encouraging contact all over. Cook without stirring the rice, for about 5 minutes. The bottom should look light golden brown. Transfer to a nice bowl and top with the herbs and toasted almonds.