Ingredients:

  • 1 cup (185 g) basmati rice
  • 2 cups (480 ml) low-sodium vegetable broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) olive oil or unsalted butter
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup (75 g) frozen peas (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in the saucepan over medium heat.
  2. Add chopped onion and cook until translucent (about 4-5 minutes).
  3. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
  4. Add basmati rice to the pan and stir to coat with oil.
  5. Cook for about 2-3 minutes, stirring frequently, until the rice becomes slightly translucent.
  6. Sprinkle in cumin, turmeric, salt, and pepper.
  7. Pour in the vegetable broth and raise heat to bring the mixture to a boil.
  8. Once boiling, reduce heat to low and cover the pan.
  9. Let simmer for about 15 minutes or until the rice is tender and liquid is absorbed.
  10. If desired, stir in frozen peas and cover to heat through for an additional 2 minutes.
  11. Fluff the rice with a fork before serving and garnish with fresh parsley.