Spicy Turmeric-Coconut Basmati Rice

• Vegan
• Gluten free

• Produce

  • 1 cup Brown onion, yellow
  • 1 tbsp Garlic
  • 2 tbsp Jalapeno pepper

• Pasta & Grains

  • 1 1/2 cups Basmati rice

• Baking & Spices

  • 3/4 tsp Sea salt
  • 2 tbsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 3 cups Coconut water

Found on cookingontheweekends.com

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped yellow/brown onion
• 1 tablespoon minced garlic
• 2 tablespoons minced jalapeño pepper, seeds removed (see notes)
• 2 tablespoons freshly grated turmeric (heres How to Use Fresh Turmeric - see notes)
• 1½ cups Basmati rice
• ¾ teaspoon sea salt
• 3 cups coconut water

Directions

• Coat the bottom of a medium-sized soup pot with the olive oil and place it over medium heat.
• Add the onions, garlic and jalapeño and cook until the onions are translucent and soft, about 7 minutes.
• Mix in the turmeric, rice and salt. Stir to be sure all of the grains of rice are coated with the other ingredients.
• Add the coconut water, and bring to a boil.
• Reduce the heat to the lowest setting, cover the pot, and cook until all of the liquid has been absorbed, about 15 minutes
• Serve!