This Anti-Inflammatory Garlic Turmeric Rice is the perfect side dish that will make you feel great while tasting absolutely delicious!
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Often times, we think immediately about what the main thing for dinner is going to be and then forget to think about the sides. This anti-inflammatory garlic turmeric rice solves all that for you!
This easy side dish option can go with almost any recipe that you make, is perfect for prepping ahead, and tastes even better the next day.
It’s made with all anti-inflammatory ingredients to help you feel great even after eating!
Jump to:
Why You’ll Love This Recipe
- Flavorful – with the garlic, shallots, and spices, the aromatics that we build upon end with a super flavorful side dish that you will love
- Anti-Inflammatory – This recipe is great whether you need an anti-inflammatory option or not! The ingredients are designed to keep your body happy!
- Easy – Everything is made in one pot making this recipe easy!
🥘Recipe Ingredients
Gather your ingredients!
- Brown Basmati Rice– we are specifically using brown basmati rice because of it’s anti-inflammatory properties.
- Coconut Milk – this is helping providing a creamy texture to our rice that we can’t get from stock and/or water
- Spices – the combo of spices adds flavor, but also are designed to work together to help with those anti-inflammatory proccesses
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations:
- Brown Basmati Rice– If you want to keep the dish anti-inflammatory, you are going to want to stick with a brown rice. If you are not concerned with that, then any rice will work, just be mindful of the liquid to rice ratio and cook time may differ.
- Coconut Milk – you can use just stock for this recipe, just note that it won’t have a creamy element to it at the end
- Shallots – Can be swapped with white or yellow onions
Recipe FAQs:
Omit the coconut milk for only vegetable stock and this can easily be top 9 allergen free!
Yes. Store it in a freezer safe container for up to 3 months.
Yes, this recipe can be made 4-5 days in advance.
Other Vegan Rice Recipes to Consider:
Did you make and love this recipe?
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Anti-Inflammatory Garlic Turmeric Rice
Ingredients
- 2 tablespoon olive oil (sub with avocado oil)
- 2 shallots, diced
- 6 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tablespoon turmeric
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups uncooked brown basmati rice
- 1 ½ cup canned coconut milk
- 1 ½ cup vegetable stock
- ½ cup cilantro, chopped
- 1 lime, zested and juiced
Optional Toppings
- Scallions, sliced
- Small sweet peppers, sliced
- Red onions, chopped
Instructions
- To a medium stock pot, add oil over medium heat. Once hot, saute shallots until soft (about 3-4 minutes). Add in garlic and ginger and cook for another 30 seconds or until fragrant. Add spices (turmeric to black pepper) and stir together for 30 seconds, careful not to burn.
- Add in rice, stir frequently to toast for 2-3 minutes. Add coconut milk and vegetable stock, and stir. Bring to a boil, then reduce heat to simmer and cover and cook for 20-25 minutes or until liquid is evaporated.
- Turn off heat and let sit, covered, for 10 minutes. Remove cover and fluff with fork. Add in cilantro and lime zest and juice and stir together. Serve with an additional optional toppings you prefer.
Made it last night and it’s very good! I ate it as a main dish tonight; added slivered almonds for some crunch and some fried shallots.
Nice. What would you do different to give it 5 stars?
Delicious!
Thank you!
Delicious!
Thanks!
Just made this recipe and I cannot stop eating it! Might be the best recipe I’ve made yet this year. We love MANY of Nard Dogs recipes, but this one might take the cake. Added cannellini beans for extra protein boost. Absolutely divine ~ do yourself a favor and make this one, soon!
Love the addition of beans, so happy you loved it so much!
Well. I haven’t made it yet. But I’m sure I will love it. I’ve found two recipes from your channel so far. I’m not a vegan. I’m a person who wants to do my best to make a change. Myself. I’m 62 and I’ve seen the whole insight unravel. My dad – now 91 – read Rachel Carson’s book “silent spring”. I remember being around 3 and my daddy was dishing the oranges. No other parent did that. But I learned that oranges and most fruits must be watched in soap and really warm water. They should lie in the water som Tim and you should swish them about so the water, soap and heat can melt the thin layer of icky things they put on them so they don’t wast while traveling here. (I live in Sweden – fairly long way to any oranges.)
So I’m looking for recipes I can give on to my grown kids. Since when they learned from two -> I didn’t know what I know now. I did wash their oranges. And so made the “strange” my father told me normal (although it might be totally old practice now. Since we buy eco-oranges when we can. I know. But for me it’s more of a symbol these days)
One comment. I love rice. Rice can be really unsustainable. So I try to be picky buying rice. And I think it’s good to mention that not all brown rice is grown in a sustainable way. I found lots of people don’t know this. Eighter they ban rice as “bad for the planet” or they buy brown rice and think they’re in the clear.
Thank you for sharing your thoughts
The aroma is heavenly and the flavors are complementary of eachother. This recipe is a keeper. Thank you for sharing!
So glad you enjoyed it!