Phew that’s a long name but I wanted to make sure all the goodness made it in the name so you go and make this!! It’s so so good, and it honestly pops into my head as a craving, I’d say maybe 2-3 times a month. It’s the ultimate healthy comfort food in a bowl. It’s like a creamy stew but with more rice…which is always good, right!? Makes it a meal you can have year-round!
The bowl contains turmeric and coconut infused rice and is topped with spiced, crispy chickpeas and shredded kale. I’ve been trying to incorporate more turmeric into my diet, nothing major, but in doing a lot of strength workouts at home, I’ve found that incorporating turmeric can help with the inflammation in my body. Turmeric is one of those magic things that everyone should really learn more about. We put it in eggs, soups, pastas, and of course rice, and you barely taste it but it has such healthy properties. Here’s a quick rundown:
- Turmeric has shown promise for its ability to ease joint pain, stiffness, and inflammation
- Curcumin, an active ingredient in turmeric…
- research as shown that curcumin’s has potential to ease depression and increase the effectiveness of antidepressents.
- Research has shown curcumin has helped ease women’s pain from cramps (I mean anything to help PMS…am I right?!)
- Plus it has been shown to help fight off infections (Curcumin’s only about 3% of turmeric so it’s not a cure all)
Okay, I’ve gotten way off in the weeds for my love of turmeric….but back to the rice! Try the recipe and let me know what you think, will this have a place in your comfort food starting line up??
- 2 tbsps butter (or olive oil, if you’d like)
- 1 tsp ground turmeric
- 1 pinch red pepper flakes
- 1 1/2 cups long grain rice (could use jasmine or even brown rice if you prefer)
- 1- 14 oz can coconut milk (I prefer full fat over light to help the creaminess)
- 2-2 1/2 cups low sodium vegetable broth
- Salt, as needed
- 2 cups torn greens such, as kale or spinach
- 2 tbsp olive oil
- 1 cup cooked chickpeas (1 can or 3/4 dried)
- 4 cloves garlic, thinly sliced or smashed
- 2 shallots, thinly sliced
- 1/2 tsp ground ginger
- 1/4 cup unsweetened flaked coconut (if you have it, just sweetens it a bit)
- 2 tbsp sesame seeds
- To make the rice: Add the rice, butter, turmeric, and crushed red pepper flakes to your rice cooker. Stir in 1 1/2 cups of broth, the coconut milk, and a pinch of salt before starting the cooker. If you don’t have a rice cooker, add these ingredients to the stove top and cook as normal with the coconut milk and broth replacing the water in your normal recipe.
- Once the rice is cooked, you will add the torn up kale to the top of the pot, do not stir it in. Just place on top and place the lid back on while you do other things.
- Meanwhile, make the chickpeas. Heat a skillet over medium heat. Add the oil, chickpeas, garlic, shallots, ginger, and a pinch of red pepper flakes and salt. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Add the coconut flakes, if using, and sesame seeds, tossing to combine. Cook 2 minutes, until toasted, remove from the heat.
- When the rice is ready, add additional broth 1/2 cup at a time until the rice is creamy, but with just a touch of liquid. Taste, adding salt as needed.
- To serve, divide the rice among bowls and spoon the chickpeas over top. Serve with a dollop of yogurt if it’s a little spicy for your taste.