Turmeric’s a Trendsetter: Try It in This Golden Rice Bowl

This year’s top trend might as well be nicknamed Midas, since everything it touches turns to gold. Not only does turmeric give dishes a vibrant yellow-gold color, but it also gives them a gold-medal-worthy flavor. And if you top it off with some hot sauce, you’ll create the most trendy combo of 2016. Find the recipe after the jump.

What You’ll Need:
2 tablespoons of butter
1 small yellow onion
2 cloves garlic
2 cups uncooked jasmine rice
1 teaspoons of turmeric
1/2 teaspoons of ground cumin
1/8 teaspoons cinnamon
1 whole bay leaf
3 cups chicken broth
2 tablespoons of olive oil
2 cloves garlic
1 16 oz. bag spinach
Salt and pepper to taste
6 large eggs

What to Do:
Dice up the onion and mince the garlic. In a medium pot over medium-low heat, sauté the onion and garlic with butter until the onions are translucent.

Mix the dry rice, turmeric, cumin, and cinnamon into the pot. Stir all of these and cook these ingredients for about 3 minutes more, and make sure to keep stirring so that the rice doesn’t stick to the bottom. Don’t be afraid if the rice makes a crackling noise!

Add in the chicken broth and the bay leaf, and then turn the heat to high. Put the lid on the pot, and let it get to a full boil. After it starts to boil, turn the heat back down to low and let it simmer for 20 minutes. Then turn the heat off fully and let it cool down for another 20 minutes (keep the lid on, and do not stir the pot). Then, fluff up the rice with a fork.

While you’re waiting for the rice to cool down, it’s spinach time: Mince a garlic clove and put it into a big pot with the olive oil. Sauté the garlic until it becomes soft, and then add in the fresh spinach. Sauté it until the spinach is at your perfectly wilted, and then season it with salt and pepper to taste.

Last up to complete your rice bowl: fry six eggs. Add about one cup of warm rice to a bowl, add 1/2 cup of the sautéed spinach, and then top it off with a fried egg. Drizzle some Sriracha or your favorite hot sauce to add a nice kick to this dish.

Recipe inspired by Budget Bytes.