Turmeric Rice Bowls with Mediterranean Seasoned Lamb

Turmeric Rice Ingredients:

1 tablespoon butter

½ tablespoon olive oil

¼ cup onion, chopped

5 cloves garlic, minced

1 cup Delta Blues Jasmine Rice

1 ½ teaspoons turmeric

2 cups low-sodium chicken broth

1 bay leaf

1 teaspoon dried thyme

¾ teaspoon salt

Pepper, to taste


Mediterranean Seasoned Lamb Ingredients:

1 pound ground lamb

1 tablespoon olive oil

1 onion, chopped

1 green bell pepper, chopped

4 cloves garlic, minced

1 teaspoon allspice

1 teaspoon paprika

½ teaspoon red pepper flakes (or less if you don’t prefer spice)

¼ teaspoon ground ginger

Salt and pepper to taste

¼  cup fresh mint, chopped

¼ cup fresh Italian parsley, chopped


Toppings for Bowls:

Diced tomatoes

Chopped cucumber




Feta Cheese



Heat butter and oil in heavy-bottomed pot over medium heat. When the butter is melted, add onion and garlic. Sauté until softened (about 3 minutes). Add rice and turmeric. Stir to combine. Add chicken broth, bay leaf, thyme, salt, and pepper. Increase the heat and bring a boil. Stir once. Turn the heat to low, cover, and simmer. Cook for about 15 minutes or until the liquid is absorbed and the grains are tender. Remove from heat and allow the rice to steam for 10 minutes (or less if you are short on time). Remove the bay leaf. Fluff the rice and serve.

While turmeric rice is cooking, make the Mediterranean seasoned lamb. In a large pan, heat olive oil over medium heat. Add in onions, bell pepper, and garlic. Sauté until the vegetables are softened. Add in the ground lamb and cook it until no longer pink (drain fat at this point if necessary). Add in the seasonings and stir until combined. Cook for a few more minutes. Remove from heat and stir in mint and/or parsley.

Assemble the bowls by topping turmeric rice with ground lamb, tomatoes, cucumbers, mint, and parsley. Hummus and feta are nice additions if you have them on hand. This hummus recipe is a favorite in our household.