One of the things I ate a lot as a child was that very yellow Lipton chicken rice. I remember having a curious love-hate relationship with it. It was good, and it was pretty, and yet I got sick of it so quickly. Maybe it was too salty for me. Boxed and packaged food usually is.
But, I decided it would be fun to try to recreate this in vegan form. So, keep reading for the recipe.
Today’s musical selection has nothing to do with chickens, rice, or Lipton. It is, however, nostalgic for me, and that is reason enough.
In a heavy-bottomed pan, stir together:
1 1/2 cups brown rice
1 clove crushed garlic
2 T oil
3/4 tsp salt
1 1/2 T chicken seasoning
1/8 – 1/4 tsp turmeric
Turn on heat and cook rice for about 5 minutes over medium heat, stirring constantly, to toast rice.
When the oil is beginning to absorb, add:
3 1/3 cups water
Bring to a boil, then cover and reduce to a simmer. Allow to cook about 35 minutes. Turn off burner. Let stand 10 minutes before removing lid and fluffing with fork.