Turmeric Rice Recipe

Turmeric Rice Recipe

Several hours before cook one cup of washed rice in two cup of water and let it cool and dry out a bit. (Preferably the night before.)
Warm skillet and add:
1 Tbsp butter
1 Tbsp Chicken fat *
2 Tbsp of olive oil
1/8 cup minced fresh onion *
8 Oz Chicken broth*
1/4 cup pistachios chopped (or any nuts you prefer)
1/4 cup Medjool dates Chopped (or raisons)
1/4 tsp cinnamon
1 tsp coriander powder
2 tsp Garlic powder
1 tsp smoked paprika
1 tsp turmeric
½ tsp smoked salt
½ tsp Chipotle powder
2 tsp brown sugar
1/4 cup chopped parsley add after cooked

Directions
Add the butter, chicken fat and olive oil to the skillet and heat it up. Add the onions and saute until translucent. Add rice and saute for three minutes until it dries out a bit. Add everything else and keep working it with the spatula until done. I usually have everything staged in bowls so that it is simply a dump and stir. It’s a bad idea to be measuring anything especially this number of ingredients with the heat on.

*On the Boat or post SHTF location version:
Onions these can be fermented onions or dehydrated. If using fermented onions the volume doesn’t change but if using dehydrated onions 2 tsp should do it. They’ll absorb the water from the soup stock. Making fermented onions is quite simple you do it the same way you make sauerkraut or kimchi
https://rumble.com/vjf0mb-homemade-sauerkraut.html
The chicken broth can be one bouillon cube and 8 oz of water or it can be portable soup to your taste.
https://rumble.com/vfit9l-dehydrating-meat-and-portable-soup.html
Butter this can be fresh or canned. https://rumble.com/vfilcl-canning-butter-and-waterglassing-eggs.html

* Video link for making and rendering chicken fat
https://rumble.com/v1ekr7d-rendering-chicken-fat-n-making-cracklins.html