turmeric rice with spinach and beans
Hello! How have you been? I hope that you’ve been staying well in quarantine. I’ve been spending my week days doing an online internship, and it has been really great to meet lots of talented, passionate, kind people and work on some interesting projects. I’m thankful to have the opportunity! And of course, I’m making time to relax with family and friends.
This past weekend, I went on an early morning run with a friend (which ended up being quite a bit of walking, talking, sprinkler hopping, and a bit of running 😉). I also met up with another friend and we had a socially distanced picnic in a park! My friend brought juicy mangoes, grapes, and crackers and hummus for us to snack on while we chatted and laughed as we observed some of the kids in the park (two boys taped themselves to each other with duct tape…don’t you miss those good old days?) It was nice to see so many people out, enjoying the summer afternoon. We watched a couple episodes of a show on my laptop, and watching shows together in person is SO much better than watching shows together virtually.
This past Sunday, my family celebrated Father’s Day by having a family swim, which consisted of hand-stand competitions, swimming competitions, and lots of laughing. My family seems to thrive on competition. We ended the night by eating dinner at a tapas restaurant called Teleféric. The food was AMAZING. I especially loved the cauliflower with Manchego cheese and the patatas bravas. I got a “mocktail” too which was super tasty.
I loved sitting outside with the lights strung up above us. It kind of felt like we were in Europe! It was nice sharing good conversation over a meal together. I hope that you had a nice Father’s Day, and got to show appreciation for the people in your life, whether they’re a friend or a family member.
Now for the recipe! I wanted to share this delicious turmeric rice recipe that’s perfect for when you’re craving a nice, homemade dinner. It goes really well with spinach and beans to add some more texture and flavor. It also goes really well with tofu. Enjoy!
Directions
Rinse rice until water runs clear. Drain and set aside.
In a pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
When the rice has cooked for 10 minutes, mix in the rinsed spinach. Season with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and mix in the rinsed beans. Let sit while covered, ~ 5 minutes.
Season with salt, pepper, and sprinkle with chopped scallion greens. Divide among bowls and serve.
My Notes
I omitted the coconut flakes, sesame seeds, kale, and lime. I added spinach and cannellini beans, and increased amount of turmeric from 1 tsp. to 2 tsp.
Ingredients
2 cups long-grain rice, such as jasmine or basmati
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
2 teaspoons ground turmeric
½ teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
Pinch of saffron (optional)
Kosher salt
4 cups spinach, rinsed
1 15.5 oz. can cannellini beans, drained and rinsed
