Turmeric Coconut Rice Bowl

This Turmeric Coconut Rice Bowl brings together the earthy warmth of turmeric with the creamy sweetness of coconut milk, creating a comforting and vibrant dish. The fluffy rice is enhanced with fresh vegetables and finished with a sprinkle of toasted sesame seeds for added texture. This recipe is not only delicious but also gluten-free and vegan-friendly.

Ingredients:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon turmeric powder
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup bell peppers, diced
• 1 cup broccoli florets
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt to taste
• Fresh cilantro for garnish
• Toasted sesame seeds for garnish

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Stir in the turmeric powder and cook for another minute to release its flavor.
5. Add the rinsed rice to the saucepan and stir to coat with the onion and turmeric mixture.
6. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed.
7. Meanwhile, in a separate skillet, sauté the diced bell peppers and broccoli florets with a splash of soy sauce until tender-crisp, about 5-7 minutes.
8. Once the rice is cooked, fluff it with a fork and season with salt to taste.
9. Serve the rice in bowls, topped with the sautéed vegetables, fresh cilantro, and toasted sesame seeds.