Tangy Turmeric Brown Rice Pilaf Recipe

Tangy Turmeric Brown Rice Pilaf Recipe

This whole grain pilaf makes a delicious side dish or main dish.
Course: Main Course
Cuisine: California
Keyword: brown rice pilaf recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 8


  • 8 cups water
  • 2 cups medium or long grain brown rice
  • 1 medium yellow onion
  • 1 15 oz. can chickpeas
  • 6 Tablespoons unsalted butter, divided
  • 1 Tablespoon Tangy Turmeric Spice Club blend
  • 1 1/2 teaspoons kosher salt (Diamond Crystal brand)


  • In a 4 quart pot with a tight fitting lid, bring water to a boil.
  • Rinse rice in a fine mesh strainer until water runs clear, swishing the rice with your hands to help rinse away the starch.
  • Once the water is boiling, add rice (don't cover), and cook for 30 minutes, stirring occasionally.
  • Meanwhile, cut onion into medium dice. Drain chickpeas.
  • Once rice is cooked, use the fine mesh strainer to drain and set aside. Rinse the pot and place back on the stove. Over medium-high heat, add three Tablespoons of butter. Once melted, add diced onion, spice blend, and salt. Cook onion until soft, 5-7 minutes.
  • Add the cooked, still hot rice to the pot along with the chickpeas and stir to combine with sauteed onions. Add remaining three Tablespoons butter, and cover with a lid. Let sit 10 minutes before serving.
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