There are four Sophias in my third grade daughter’s class. FOUR out of less than 60 students. When Josie started kindergarten with Sofia B., Sophia D., Sophia P. and Sophia T., I think even the four Sophias’ mothers wondered how in the world we’d ever keep them all straight! Of course it didn’t take long for each of their endearing personalities to emerge–each one unique and precious in her own way–and suddenly nothing could be more clear than which Sophia is which.
“Michelle” was the “Sophia” of my class. If you are a girl and you were born near the late 1960’s/early 1970’s, you had a very good chance of being named Michelle (or Lisa or Jennifer–just ask my good friends Lisa and Jen.) Or, if you weren’t named Michelle, you likely know a Michelle or did back then. In fact, I dare you to find someone who doesn’t know a Michelle… but I digress… (but seriously, we are everywhere.)
I used to wish for a more unique name when I was a child, but looking back now I guess I just did what today’s Sophias do: I made my way and soon nobody confused me for Michelle S. or Shelly B.
Any-hoo… Sofia B. (the only one who spells her name with an “f”) was over for dinner recently and she really liked my Yellow Rice. I adore all four Sophias and am so grateful for each of their contributions my lovely little corner of the world, but this recipe is dedicated to one Sofia in particular: Ms. Sofia B. 🙂
Tumeric Rice with Vegetables (with Chicken if you like)
2 tbsp. olive oil
1-2 tbsp. butter (optional)
1 cup basmati or jasmin white rice
2 cups chicken or vegetable broth
1/4 diced onion
1 clove fresh garlic, minced
1-2 cups chopped mixed vegetables (for this recipe I used chopped carrots, bell pepper and kale. Other options include celery, zucchini, cauliflower…)
1/2 cup diced cooked chicken (optional)
1-2 tsp. tumeric
Salt/pepper to taste
In a pan, medium heat, brown the onions in olive oil (approximately 5-10 minutes.) Add garlic and rice. Stir together for a 3-5 minutes until rice has a chance to get to know the first flavors. Then add vegetables, chicken and butter and stir for another 3-5 minutes for another quick layer of introduction. Then add broth, tumeric and a dash of salt and pepper. Cover and bring to a boil. Reduce heat and cook for another 15-20 minutes or until all liquid is absorbed. Add more salt and pepper if desired.
Unsolicited Tips: I make my own chicken broth, which accounts for some of the color and, I must say, some extra yummy flavor. Boxed/canned broth can obviously also be used. Brown rice can also be used, but it won’t absorb as much color or flavor.
If you haven’t used tumeric before, you may want to start with 1 teaspoon. We love the flavor but it is new to some. Besides being yum-ola and beautiful, tumeric is known to be anti-inflamatory, an antioxidant and tons of other current healthy buzz-words. But you don’t have to take my word for it. Google it and see!
Finally, in case you’re new to my blog or my life: the day I make a one-cup-of-rice recipe is the day I serve Poptarts for breakfast. Girlfriend, I doubled this ‘thang of course!
p.s. Once Mike–in a show of defiance over my over-zealous approach to nutrition–bought some Poptarts. Everyone hated them, even him!