This warm turmeric rice is not only delicious and beautifully vibrant, but be prepared for it to fill your house with an amazing aroma. What’s not to love? The color will be brighter if you useground turmeric in this recipe and a lighter in color if you use fresh, peeled and minced turmeric root. Both ways are equally delicious! Along with making recipes visually appealing, turmeric also has many health benefits.
I recently started the Fast Tract Diet to reduce my chronic acid reflux symptoms and have given up almost all grains and am currently sticking with foods that are easy to digest and that have little fermentation in the stomach. Since jasmine rice is an option with low fermentability, I like to cook it in a variety of ways to change up the flavor. And this variation did not disappoint. I would love to hear from you if give this recipe a try! Be sure to leave a comment below to let me know what you think and use the hashtag #thegerdchef if you share it on Instagram!
Heat the coconut oil and then add grated ginger. Sauté for 2-3 minutes.
Stir in the rice and turmeric and let cook for a 2-3 more minutes while continuing to stir.
Add the broth, full fat coconut milk, pureed, 1 tsp of salt, and bay leaf.
Bring to a boil, reduce heat, and then cover. Let it simmer on low until the liquid is absorbed (about 18 minutes). Fluff with a fork and serve. Season with salt and pepper to taste.
Approx. 1 FP per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using theFast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
I love to create recipes that nourish the body & soul. As someone with GERD (chronic acid reflux), Celiac Disease, & food allergies, I'm here to show you that you can still enjoy food even with dietary restrictions.