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Brain Boosting Yellow Rice With Parsley Recipe


Turmeric gives this rice its golden color and an earthy, peppery taste. Curcumin, a component of turmeric, has been shown to support optimal brain functions. Although this dish is traditionally made with white rice, it is perfectly fine, and even healthier, made with long-grain brown rice.

Makes six ½ c. servings.

1 T. olive oil
2 T. onions, finely minced
1 tsp. garlic, finely minced
1 c. long-grain white or brown rice
1 T. turmeric
1/8 tsp. cayenne
2 c. chicken or vegetable broth
1/4 c. fresh parsley, chopped
Diced tomatoes for garnish (optional)

  • In a medium-sized pot, sauté the onions and garlic in the oil until translucent.
  • Add the dry rice, turmeric and cayenne. Stir until rice is coated with spice.
  • Add broth, bring to a boil, then reduce heat, cover and simmer until all fluid is absorbed, about 17 minutes (or for about 45 minutes if you are using brown rice).
  • Add a bit more water if needed to finish cooking.
  • Fold in fresh, chopped parsley, garnish with tomatoes and serve.

Nutritional Information per Serving: 150 calories, 4 g protein, 26 g carbohydrates, 3 g fat, 0 mg cholesterol, .7 g fiber, 261 mg sodium.

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One response to “Brain Boosting Yellow Rice With Parsley Recipe”

  1. […] make an invigorating tea (use the whole root, available from some Asian and natural food stores), add it to rice, hummus or try it out in my recipe for Raw Kale Salad with […]