Turmeric Rice with Almonds & Pomegranate
This colorful, savory and sweet vegan turmeric rice dish is a perfect accompaniment to your dinner table. Easy to make and low FODMAP as well!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Mixing bowl
- Wooden spoon
- Colander
- Paper towel
- Skillet
- Fork
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Pepper mill
- Baking sheet
Ingredients
- 2 1/2 cups (450 g) basmati rice
- 3 tablespoons FODY Garlic-Infused Olive Oil
- 1/4 cup (16 g) finely chopped scallions, (green parts only)
- 1 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 2 3/4 cups (650 ml) water or reconstituted FODY Vegetable Base
- 1 teaspoon kosher salt, (plus extra)
- 1 cup (173 g) pomegranate seeds ((arils))
- 1/2 cup (43 g) sliced blanched almonds ((see Tips))
- 1/4 cup (8 g) chopped flat leaf parsley
- Freshly ground black pepper ((see Tips))
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