I created this recipe on a leftover night. Every week I try to factor in at least one leftover night, where we take whatever odds and ends are left in the fridge and put together a meal. In this case, I had some Get Grounded Fall Root Vegetable Soup in a container in the fridge, along with a head of kale that I intended to use in the stovetop method of this Cheesy Roasted Broccoli dish. I had a single orange left in our fruit basket, along with some fresh parsley and a jar of hazelnuts in the fridge. I consulted the Vegetarian Flavor Bible to see what other flavors might compliment what I had on hand, and added some garlic and ginger to the mix. Turmeric wasn’t on the list, but I love to add it in wherever I can, as it is an anti-inflammatory powerhouse. I also love the vibrant yellow colour it brings whenever I add it to my dishes.
It paired beautifully with the two other dishes I mentioned above, however, it also works well as a stand alone dinner dish. Enjoy!
3 cups basmati rice
4½ cups water
1 inch piece fresh ginger, grated (or 1 tsp dried)
½ inch piece fresh turmeric, grated (or ½ tsp dried)
2 tsp sea salt
½ tsp garlic powder
Zest and juice of 1 orange
Fresh cracked pepper
Drizzle olive oil
1 cup dried cranberries
1 cup toasted hazelnuts, roughly chopped
½ cup fresh parsley, roughly chopped
Assemble basmati, water, fresh grated ginger and turmeric, salt, garlic powder, zest and juice from your orange, fresh cracked pepper and olive oil in your rice cooker and set it to cook. If you are preparing the rice on a stovetop, add ingredients to a pot, bring the mixture to a boil, then cover and lower heat to a simmer for 15‒20 minutes.
While the rice is cooking, toast your hazelnuts in the oven at 350°F, checking frequently to avoid burning. Remove hazelnuts from the oven and allow them to cool while the rice finishes cooking. When your rice is done, remove the container from your rice cooker and fluff with a fork. Serve topped with dried cranberries, toasted hazelnuts, and fresh parsley.