The perfect side in just 3 easy steps, this tasty and vibrant dish is as colorful as it is full of fall flavors.
Heat oil in large saucepan set over medium heat; cook onion, garlic, ginger, cumin, salt and pepper for 3 to 5 minutes or until softened. Stir in vegetable broth, butternut squash and turmeric; bring to boil. Reduce heat to low; cover and cook for 10 minutes.
Stir in rice; cover and cook for 10 minutes. Stir in kale; cover and cook for about 5 minutes or until butternut squash is tender, rice is tender and most of the liquid has been absorbed. Remove from heat. Cover and let stand for 5 minutes.
Fluff rice with fork. Stir in lemon juice and sprinkle with parsley.
Substitute spinach for kale if desired.
Welcome the fall season with this colorful and tasty Turmeric Yellow Rice with Butternut Squash and Kale. Perfect for lunch or as a side dish, this rice dish is loaded with fall flavors and fragrant Carolina® Basmati Rice. Because it is made with turmeric and kale, this vibrant dish features yellow and green hues making it a beautiful dish to serve at your next dinner party or gathering.
A vegetarian option as is, you can serve it with grilled fall veggies, or pair it with your favorite chicken or beef recipe for a bit of added protein to your meal. If you are not a fan of kale, make this recipe with spinach instead for an equally tasty dish.
Often considered a superfood, turmeric naturally contains a yellow-colored hue and is often used in cooking to give foods a vibrant yellow/orange color without adding too much extra flavor or having to add chemical coloring. It is also commonly used for conditions involving pain and inflammation, such as osteoarthritis, and to help relieve hay fever, depression, high cholesterol, some types of liver disease, and itching. Some studies even show that it may have the potential to prevent heart disease, Alzheimer’s, and even cancer.
Try it in this recipe or in a filling Turmeric Breakfast Rice Bowl.