Beef Stock Rice
Howdy, Fam!
In the coming weeks I'll be posting some recipes cards that you can download. I'm also working on a cookbook if anyone wants to follow my meal prep plan/method. If you're at all interested in joining in while I #dillwithit, you'll notice I'm always talking about beef stock rice. I use this as a base for most of my meal prep, and several meals. Anyway, here's a freebie if you're tired of plain ol', boring rice.
What do I need?
- a rice cooker or a pot
- 2 cups of basmati rice
- 4 cups of beef stock (sub vegetable stock if you live that veggie style)
- 1.5 tablespoons of turmeric
- like, 30 minutes.
How do I do this?
- Put 2 cups of rice in your rice cooker or pot.
- Put 4 cups of stock (beef or vegetable) into that very same rice cooker or pot.
- While we're putting stuff in this cooker or pot, we're going to drop in 1.5 tablespoons of turmeric.
- Stir it all together so the turmeric is evenly mixed into the stock.
- If you rock the rice cooker, put the lid on it and turn it on. If you're using a pot, boil your rice until the rice is tender for eatin'.
What's going on here?
- Your rice is going to be a dark yellow. That means everything absorbed the way it should.
- It has a heartier flavor and a few more nutrients in your dish without having, like, a hundred sides or added herbs/supplements.
- It looks tastier, to me anyway.
- Please note the ratio is 2:1, liquid:rice. So if you don't need so much (this makes enough for my weekly meal prep) 1 cup rice, 2 cups stock. s
- Turmeric won't hurt you, so follow your heart for the amount. If you love it, add a little more. You can go without it if you want, but you lose a little flavor.
- If I'm feeling frisky, sometimes I put in a dash of ground mustard seed. I also love the taste of mustard. Listen to your taste buds.
So that's a start! Watch out for spotlight recipes available for download soon that will go along great with this.
- TK