Basmati Rice With Turmeric and Mushrooms

READY IN: 30mins


  • 14
    cup butter (can use less if desired) or 1/4 cup oil (can use less if desired)
  • 1
    small onion, chopped
  • 1
    tablespoon minced fresh garlic (or to taste)
  • 12
    teaspoon turmeric (scant)
  • 1 12
    cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
  • 2 14
  • 1 12
    cups canned mushroom slices, drained (I just use one can for this)
  • pepper (optional)


  • Rinse the rice under cold water very well.
  • Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
  • Melt butter in a heavy saucepan over medium heat.
  • Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
  • Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
  • Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
  • **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.