Husband, the kids, and I, had a big dinner last night. I was craving kimchi so we dropped by the Asian Market and I ended up getting three different type of kimchi, plus some seaweed. Then, we headed to the regular grocery store to get some French bread and additional ingredients for the Greek salad and turmeric rice. Husband grilled peppered chicken breasts and we ate to our delight. The kids weren’t so much into the turmeric rice or kimchi but they loved the chicken, which was a tad try, but not bad.
Kimchi: Cabbage, cucumber, and daikon. I’m the only one in the family that LOVE kimchi so it was all for me. I still have a lot left…should last me this whole week but I really don’t know if I can eat it all by myself.
I normally eat this type of seaweed at Korean restaurants but when I saw it on the shelf, I had to buy it. The combo of seaweed with salt and what seemed like a little sugar (hope it’s not MSG) was delicious.
I got this tasty Greek salad from The Pioneer Woman’s blog but I tweaked it to my liking by omitting the chopped olives in the dressing, adding peperocinis to the salad, and marinating the sliced red onion in some red wine vinegar and olive oil to get rid of that super strong onion taste while the salad was being put together.
I got the idea to make my own turmeric rice from going to an eatery called Garbanzo Mediterranean Grill. I did some online searching for a recipe but couldn’t find anything I liked so I decided to just figure it out on my own. I knew turmeric was the spice that turned things yellow and that chicken broth gave it the slight flavor. Originally, I tried it with Basmati long grain rice but I didn’t like the scent of that rice (I just don’t like my rice scented) and it also took longer to cook the Basmati rice than the normal rice I buy. You can definitely add other things to the rice but I like mine just plain and simple with a very subtle flavor.
Turmeric Rice Recipe:
2 cups of rice
2 cups of low sodium chicken broth (add another 1/4 cup if you prefer your rice slightly soggy)
1 tbs of turmeric (turmeric does have a scent and flavor so if it’s too strong, reduce it to your liking)
1 tps vegetable oil or (you can use butter or olive oil in place)
In a pot, mix the rice, turmeric and oil together until everything is mixed. Pour the chicken broth in and turn the stove to high. Allow the liquid to boil for about 3 to 5 minutes or until the liquid is almost gone, stirring a couple of times. Turn the heat to low and cover with a tight lid for 15 to 20 minutes. Turn off stove and fluff rice with fork.
Serves 4 to 6.