Jeweled Turmeric Rice Cups {vegan, gluten-free, portable}

5 from 4 votes

Jeweled Turmeric Rice Cups {vegan, gluten-free, portable}

Portable jeweled turmeric brown rice cups, made with ease in a muffin tin! They are vegan, gluten-free, and easy to make--perfect for packed lunches!

Cook Time55

Total Time55

Servings:

Author: Camilla

Ingredients

1 tablespoon olive oil or oil of choice
1 medium onion chopped
1 cup long grain brown rice e.g., basmati
1-1/2 teaspoons turmeric
1 teaspoon fine sea salt
3/4 teaspoon ground cardamom or cinnamon
1/4 teaspoon cracked black pepper
3-1/3 cups water divided
1 tablespoon whole psyllium husk
1/2 cup chopped almonds pistachios or pepitas (or a combination; preferably toasted)
1/3 cup dried cranberries or raisins coarsely chopped
1 cup packed fresh parsley leaves chopped

Instructions

Preheat oven to 350F. Grease or spray all 12 cups of a standard size muffin tin.
In a large skillet, heat the oil over medium-high heat. Add the onion; cook and stir for 5 to 6 minutes until softened. Add the rice, turmeric, salt, cardamom, and pepper. Cook and stir for 1 minute. Add 3 cups water to skillet; reduce heat to low, cover and simmer for about 35 minutes until rice is tender.
Meanwhile, in a small cup, or bowl, stir together the psyllium and remaining 1/3 cup water. Let stand at least 5 minutes to thicken.
Uncover rice and fluff with a fork; stir in the psyllium mixture, nuts, cranberries and parsley. Adjust salt and pepper to taste. Divide rice evenly among prepared cups.
Bake in preheated oven for 18 to 21 minutes until tops of rice cups are golden brown at the edges and the surface feels slightly dry. Cool in tin on a wire rack for 15 minutes. Run a knife around edge of each cup and remove rice cups, Serve warm or cool to room temperature.

Notes

Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. These are fine carried around at room temperature (e.g., lunch bag, bike pack, backpack) for about 6 to 8 hours.

Nutrition