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The Gammo’s Yellow Rice

Every now and then you’re given a recipe that changes the way you cook in the kitchen.

This is it ladies and gentlemen.

From my friend Gloria’s mum. Gloria always talks about her mum would make these bountiful dinner spreads and with a family of 7, a lot of food was required and you have to be quick.

With my reputation of being a painfully slower eater, this wouldn’t have ended well for me.

This recipe is one of 8 I share in my free ebook Get Your Shit Together. You can download the ebook here.

I call this kind of cooking: cooking for future you.

The future you who is lazy, had a big day, tired, wired, a million other things running through the brain but cannot string a sentence together properly, or decide whether putting silverbeet in the meal is a good thing or a bad thing.

I call learning these kinds of fool-proof auto-pilot recipes: booby trapping your pantry.

I know if I have the ingredients for making yellow rice, meal time is going to be OK and better yet, I’ll divert my attention from the train of thought that ends with ordering takeaway.

The Gammo’s Yellow Rice

Recipe from Get Your Shit Together ebook – grab the ebook for free here. I also share a saffron version of this recipe.

Ingredients

  • 1 tbsp coconut oil or extra virgin olive oil

  • 1 onion, diced

  • Optional: 1 carrot, grated

  • Optional: 1 tbsp brown mustard seeds

  • Optional: curry leaves

  • 1 cup basmati rice

  • 1 tbsp turmeric powder

  • 1 1⁄2 cups water

Method

  1. In a pot, heat coconut oil on medium heat. Add onion and carrot (if using), sautee gently for 10 mins.

  2. Once onion is beautifully fragrant and translucent, add mustard seeds, curry leaves, rice and turmeric powder. Cook for 1 minute, making sure rice doesn’t stick/burn to pan. This helps crispy up the rice a little bit and activates the mustard seeds/curry leaves (if using)

  3. Add water. Bring to boil (that’s lots of big bubbles in the pot, as opposed to simmering, which is lots of little bubbles). Boil with lid on for 5 minutes. During this time the rice will soak up most of the liquid.

  4. Reduce heat to low, with lid on, gently cook for 15 – 20 minutes.

  5. Once 15 minutes is up, rice will be ready to go. Use a spoon/spatula to scrape up the crunchy bits on the bottom of the pan, they’re the best.

 

 

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Hey I'm Lou

Hey, I’m Lou

Back in 2013 I bought healthy salad delivery to busy women in the Sydney CBD. Mama to BJ. Lover of crispy bacon, popcorn and BYO’ing my own cashew milk to cafe’s for my coffee. My mission: to empower you in the kitchen to cook simple meals, so you can nourish your family – even when you’re busy AF because you (and they) are worth it. On this site you’ll find family-friendly recipes that are simple to make and delicious. Enjoy.

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