Jeweled Turmeric Rice Cups (vegan + glutenfree

• Vegan
• Gluten free

• Produce

  • 1/3 cup Cranberries or raisins, dried
  • 1 Onion, medium
  • 1 cup Parsley, packed fresh leaves

• Pasta & Grains

  • 1 cup Brown rice, long grain

• Baking & Spices

  • 1/4 tsp Black pepper, Cracked
  • 3/4 tsp Cardamom or cinnamon, ground
  • 1 tbsp Psyllium husk, whole
  • 1 tsp Sea salt, fine
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Almonds

• Liquids

  • 3 1/3 cups Water

Found on powerhungry.com

Description

Ingredients

• 1 tablespoon olive oil (or oil of choice)
• 1 medium onion, chopped
• 1 cup long grain brown rice (e.g., basmati)
• 1-1/2 teaspoons turmeric
• 1 teaspoon fine sea salt
• ¾ teaspoon ground cardamom or cinnamon
• ¼ teaspoon cracked black pepper
• 3-1/3 cups water, divided
• 1 tablespoon whole psyllium husk
• ½ cup chopped almonds, pistachios or pepitas (or a combination; preferably toasted)
• ⅓ cup dried cranberries or raisins, coarsely chopped
• 1 cup packed fresh parsley leaves, chopped

Directions

• Preheat oven to 350F. Grease or spray all 12 cups of a standard size muffin tin.
• In a large skillet, heat the oil over medium-high heat. Add the onion; cook and stir for 5 to 6 minutes until softened. Add the rice, turmeric, salt, cardamom, and pepper. Cook and stir for 1 minute. Add 3 cups water to skillet; reduce heat to low, cover and simmer for about 35 minutes until rice is tender.
• Meanwhile, in a small cup, or bowl, stir together the psyllium and remaining ⅓ cup water. Let stand at least 5 minutes to thicken.
• Uncover rice and fluff with a fork; stir in the psyllium mixture, nuts, cranberries and parsley. Adjust salt and pepper to taste. Divide rice evenly among prepared cups.
• Bake in preheated oven for 18 to 21 minutes until tops of rice cups are golden brown at the edges and the surface feels slightly dry. Cool in tin on a wire rack for 15 minutes. Run a knife around edge of each cup and remove rice cups, Serve warm or cool to room temperature.

Nutrition