Turmeric Rice with Dried Nettles: Easy Herbal Recipe for a Nourishing Side Dish

A golden, grounding dish infused with anti-inflammatory turmeric and mineral-rich dried nettles.

 Ingredients:

• 1 cup basmati or jasmine rice
• 2 cups water or vegetable broth
• 1 tbsp dried nettle leaf
• 1 tsp ground turmeric
• 1 tbsp olive oil or ghee
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ¼ tsp black pepper (to boost turmeric’s benefits)
• ½ tsp salt, or to taste
• Optional: 1 bay leaf or ½ tsp cumin seeds for depth

 Instructions:

1. Sauté Aromatics
   In a medium pot, heat olive oil or ghee over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and stir for 1 minute more.
2. Bloom Spices & Nettle
   Add turmeric, black pepper, and (if using) cumin seeds or bay leaf. Stir for 30 seconds. Add the dried nettle and stir briefly to coat in oil and warm through — this brings out the herbaceous flavor.
3. Add Rice
   Stir in the rice and toast for 1 minute so the grains absorb the flavor.
4. Simmer
   Add the water or broth and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the rice is tender and liquid is absorbed.
5. Rest & Fluff
   Turn off heat and let sit covered for 5 minutes. Fluff with a fork.
6. Serve
   Serve warm as a nourishing side, or add roasted veggies, beans, or a poached egg for a full meal.

💡 Tips:

• Dried nettles don’t need to be rehydrated beforehand — they soften right into the rice.
• Add a squeeze of lemon before serving to brighten the flavor.
• Pairs well with roasted carrots, lentil stews, or tahini drizzle. I love to eat it with roasted chicken.