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Fresh Turmeric Rice With Grilled Vegetables

By: Sharon Matten January 06, 2022
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Servings: 1


  • 5 small fresh turmeric "caterpillars", peeled and finely grated (should yield approximately 1 heaping tablespoon)
  • 1 medium Vidalia or sweet onion diced
  • 1 garlic clove crushed or 1 frozen garlic cube
  • 2 tablespoons extra virgin olive oil
  • 2 cups brown rice (I like Uncle Bens)
  • 4 cups vegetable stock (I like Manischewitz)
  • 2 pounds colorful baby peppers
  • 1 extra-large Vidalia or sweet onion
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin


  1. Preheat grill to medium heat.
  2. Heat 2 tablespoons olive oil in a large dutch oven over medium heat.
  3. Add the diced medium onion and the crushed garlic.
  4. Sauté until soft and slightly caramelized, then add the grated turmeric and stir to combine.
  5. Add the brown rice and mix until rice is completely coated with oil and turmeric.
  6. Pour the stock over the rice, stir to thoroughly blend, then increase heat to bring stock to a boil.
  7. Reduce heat to low and cook rice according to package directions, usually 20-25 minutes until vegetable stock is completely absorbed.
  8. Set aside.
  9. In a large bowl toss the peppers with ¼ cup of olive oil until completely coated.
  10. Slice the large oinion into ½ inch wide slices – do not separate the rings of the slices.
  11. Brush or spray both sides of the onion slices with olive oil.
  12. Place the vegetables on the heated grill and cook until lightly browned, turning frequently.
  13. Note, the onions will take longer to cook through and soften.
  14. Place grilled vegetables in a small casserole or on a large plate.
  15. Remove the stems and dice the soft peppers leaving on the skins.
  16. Dice the grilled onions.
  17. Combine the diced grilled vegetables with the cooked rice.
  18. Stir in the salt and pepper until evenly blended.
  19. Serve warm.


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