Why is it that everyone loves grapes, but hates raisins?
Think about it. I’ve never seen a plump red grape languishing on a fruit platter, and the wine industry is certainly thriving. But if a raisin-hater mistakes a raisin for a chocolate chip in a baked good?
It might not surprise you to learn that I adore raisins, given my Grandma-like status as a prune lover. I think raisins are akin to prunes – they’re sweet, chewy dried fruit that are delicious to eat on their own but also work well in a variety of recipes (for more about how to use dried fruit in your cooking, check out this post).
I’ve been adding turmeric to everything lately and I just can’t seem to get enough of this potent anti-inflammatory spice. In this recipe, turmeric’s bitterness is countered perfectly with the sweet pop of raisins, and of course the colour is so bright and beautiful.
Making golden turmeric rice is virtually effortless and if you can’t stand raisins, you can easily substitute with cranberries or apricots, or leave the dried fruit out entirely and garnish with your favourite herbs.
So, what do you think – why does everyone despise raisins? Are you a raisin lover or hater?
- 2 cups water
- 1 cup short grain brown rice
- 1 tsp turmeric
- ½ tsp salt
- ½ cup raisins, chopped into smaller pieces
- Rinse the brown rice in a fine mesh strainer.
- Bring 2 cups of water to a boil. Add the brown rice, turmeric and salt.
- Lower the heat, cover and cook until tender, about 30-35 minutes. It may take longer depending on the type of brown rice you use.
- Chop up the raisins into smaller pieces.
- When the rice is done, stir in the raisins.