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Vegan Golden Rice
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5 from 2 votes

Vegan Golden Rice

This vegan golden rice is a flavor bomb of a dish. Packed with anti-inflammatory turmeric, it packs a double-punch—taste and nourishment wrapped up in one meal. Plus, it comes together in less than thirty minutes and requires just a handful of ingredients! Doesn't get much better.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Rice
Cuisine: Gluten-Free, plant-based, Vegan
Servings: 4
Author: Ashley

Ingredients

Golden Rice

  • 1 1/2 cups uncooked basmati rice, rinsed
  • 3 cups water
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons fine sea salt
  • 2 tablespoons virgin coconut oil (or oil of choice)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds

Dill Yogurt Sauce

  • 1 cup plain, unsweetened non-dairy yogurt (I used Forager Cashewgurt)
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon sea salt

Topping Recommendations

  • Pickled cucumbers*
  • Pickled red onion*
  • Cilantro leaves

Instructions

For the Golden Rice

  • To a large saucepan, add the rice, water, turmeric, and sea salt. Whisk together and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until most of the water is absorbed. Remove from the heat and keep covered for 10 minutes. Fluff with a fork.
  • While the rice cooks, prepare the toasted cumin oil by heating the coconut oil, cumin seeds, and coriander seeds in a small saute pan over medium heat. Heat for 2 to 3 minutes, or until the seeds begin to pop. Remove from the heat and let cool slightly.
  • Once the rice is ready, spoon the cumin oil over top.

For the Dill Yogurt Sauce

  • In a medium bowl, whisk together the yogurt, dill, and sea salt. Refrigerate until ready to serve.

To Serve

  • Serve the rice drizzled with the yogurt sauce. Top as desired and serve.
  • Refrigerate leftovers for up to 4 days.

Notes

*To make the pickled cucumbers and red onion, get two small to medium jars. Fill one with thinly sliced cucumber and the other with thinly sliced red onion. Then, fill about two-thirds of the way full with white vinegar. Fill the remaining one-third with water. Add a generous pinch of sea salt, secure lid, shake, and refrigerate for at least four hours but preferably overnight. Serve and refrigerate leftovers.