It took me awhile to get hooked on turmeric. I grew up on the spice, but was never really fond of it. There were multiple occasions where I’d beg my mom not to put it in the dishes she would make. I thought it was bitter, and ruined everything it touched. Which is funny, because now I use it all the time, and even put it in my oatmeal, often against my partner’s wishes.
Sorry mom. You were right. Turmeric is awesome. And now I’m the one on a mission to teach my partner the same thing, hah!
Compliment turmeric with a little salt and a fat, such as olive oil, or in this recipe, peanut butter and sesame oil, and its bitterness turns into an aromatic toastiness that’s warming and richly flavorful.
Here, it’s used to flavor, and color, brown rice, complimented by crunch edamame and a bowl full of other nourishing ingredients. You can this dish hot, but I love it best when served at room temp.
Peanut Turmeric Rice Bowls with Edamame
- March 23, 2014
- Serves 5
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Ingredients
- -1 cup rice + 2 cups water
- -2-4 tsp. ginger (depending on how spicy you like it)
- -1 large garlic clove
- -1/4 cup + 2 Tbsp. peanut butter
- -1 Tbsp. toasted sesame oil
- -2 scant Tbsp. soy sauce
- -2 scant tsp. turmeric
- -2 Tbsp. lime juice (1 large lime, or 2 med.)
- -Pinch of sugar
- -2 Tbsp. warm water
- -1 Tbsp. olive oil
- -1 medium onion, diced
- -1 cup edamame (add a few Tbsp. water if needed
- -2 heaping cups chopped kale
- -2 carrots, shredded
- -3 Tbsp. toasted sesame seeds
Directions
- Step 1
- Place rice and water in a pot, and cover. Bring to a boil, then reduce heat to a low simmer. Let cook 45 minutes, or until rice is tender and fluffy.
- Step 2
- Meanwhile, pulse garlic and ginger in a food processor. Add peanut butter, sesame oil, soy sauce, turmeric, lime juice, pinch of sugar and warm water. Pulse until smooth to create your sauce.
- Step 3
- Add olive oil to a large saute pan over medium-high heat. Add onion, and saute until edges begin to brown. Then add edamame, and cook for 5 minutes, stirring occasionally. Add kale, and cook until tender, 5-7 minutes.
- Step 4
- When rice is finished, toss with edamame, kale, shredded carrots, and peanut-turmeric sauce. Top with sesame seeds. Ideally, bring to room temperature before serving.
