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Turmeric Broth with Caramelized Mushrooms and Black Rice

  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 2 Tbsp ground turmeric
  • 1 Tbsp + 1 tsp olive oil
  • 1 white onion, diced
  • 4 cups vegetable broth
  • 2 cups cherry tomatoes
  • 1/2 tsp salt
  • 2 cups small mushrooms, sliced (I used crimini)
  • juice from 1/2 lemon
  • 1/2 tsp fresh ground black pepper
  • 2 cups cooked black/imperial rice
  • 1 cup chopped fresh cilantro
  • limes, for squeezing over cilantro

Instructions

  1. Preheat the oven to 400 F.
  2. In a saucepan over medium heat, combine the ground turmeric and 1 Tbsp olive oil. Whisk continuously as is bubbles, for one minute, before adding the onion. Again, cook for two minutes before adding the vegetable broth. Bring to a simmer, and cook for about 10 minutes while you finish the rest of the recipe.
  3. Toss the cherry tomatoes with 1 tsp olive oil, and 1/2 tsp salt. Spread evenly on a baking sheet and cook for 10 minutes, or until wrinkled and browning. Remove when done.
  4. Meanwhile, heat a nonstick skillet over medium high heat. Add the mushrooms, laying flat as much as possible, and do not stir for at least 3 minutes. Check after three minutes to see if the bottoms are golden-brown — if not, cook until they are. If they are, turn the heat down to medium and continue cooking, stirring occasionally, for another five minutes. Remove from heat when done.
  5. When the broth has simmered for 10 minutes, remove from heat and add the lemon juice and black pepper. Taste, and add salt if needed (will depend on your broth).
  6. To assemble, place a large scoop of black rice in a bowl, ladle a generous serving of broth over, and then add mushrooms, tomatoes, cilantro, and a squeeze of lime.