Risotto. The best of the best of comfort food. My mother always made rice wth tumeric. It was always golden and just about perfect. I like to turn it into risotto. Takes some time. Well worth it. Good the next day, just add a bit of hot water to soften up the rice.
Tumeric (Curcuma Longa): is part of the ginger family, native to tropical South Asia. The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep yellow-gold powder. It is often used as a dye for fabric, besides used in food. In medieval Europe, tumeric became known as Indian Saffron, and was used as an alternative to the more expensive saffron spice. It has long been sought after for its anti-inflammatory properties.
In a skillet dump in a handfl of chopped celery, onions, cilantro, a dash of olive oil and a blob of butter. Stir over medium heat till cooked slightly.
Add to the skillet about a cup of rice. I used a mix of Jasmine and brown rice. Don't be too fussy. It all works.
Have on the stove, in a separate pot, a carton of veggie broth, boiling away.Toss in a tablespoon of tumeric, give or take a bit.
Add to the skillet a cup of hot broth, at a time, and stir, stir, stir, stir, till all the broth is used up, and the rice is just softened and rather creamy. Very very nice.
Tumeric (Curcuma Longa): is part of the ginger family, native to tropical South Asia. The rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep yellow-gold powder. It is often used as a dye for fabric, besides used in food. In medieval Europe, tumeric became known as Indian Saffron, and was used as an alternative to the more expensive saffron spice. It has long been sought after for its anti-inflammatory properties.
Add to the skillet about a cup of rice. I used a mix of Jasmine and brown rice. Don't be too fussy. It all works. 
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