• turmeric rice
  • 1 tbsp olive oil
  • 1 cup brown rice
  • 1 tbsp grated ginger
  • 1 minced clove of garlic
  • 2 tsp turmeric
  • 1/2 tsp ground black pepper
  • 2 cups water
  • 1 vegetable bullion cube
  • 1 tsp agave syrup
  • 1/2 lemon, juiced
• toppings
  • 4 cup fresh spinach
  • 1 can chickpeas
  • 1 sliced avocado
  • 1/2 cup shelled pistachios
  • 1/2 cup dried cranberries
  • 2 tsp extra virgin olive oil
  • 1/2 lemon, juiced

⠀ ⠀ ⠀➜ instructions

• simple directions:
  • heat olive oil in a pot and sautée ginger, garlic, turmeric, and black pepper before adding the uncooked rice - add water, vegetable bullion, and agave syrup; stir well, cover, and cook over medium heat—stirring occasionally to prevent from sticking until the rice is cooked but not mushy - stir in lemon juice, add on top half of the pistachios and remove from heat
  • adding the veggies to the rice:
• i like to eat the rice separate to the veggies, so make a simple salad as a side dish with the spinach, chickpeas, avocado, pistachios, and cranberries - drizzle on the salata some olive oil and lemon juice
• i made this meal for little kids and they ate it all leaving no crumbs behind, so it could be enjoyed by adults too! protein in this dish are from: rice, pistachios and chickpeas