Recipe: Yellow Rice

Earlier today, Brittany set out instructions for preparing some pork we bought the other night to be cooked in the slow cooker. After a relaxing day of Giants parade coverage, a perfect mid-day bloody mary, and anxious saliva inducing of watching a ridiculous piece of pork cook slowly, I came upon some inspiration to make yellow rice. It's a perfect bedding for a pulled pork kind of dish.




Ingredients:
1 spanish onion
2 cloves of garlic
2 celery stalks
I used 2 small Asian chili peppers, but any pepper you would like would work. I prefer a little heat, so I like to use chilis.

1 tsp Turmeric
1/4 tsp Cumin
1/4 tsp Cayenne Pepper
1/4 tsp Oregano
1/2 tsp Salt
1 tbsp Butter, unsalted
3 cups of water
1 1/2 cups of Jasmine or Long-Grain Rice

1.In a medium saucepan or wok, saute your vegetables with the butter. Cook for about 2 minutes
2.Add the turmeric, cumin, cayenne and oregano, stir, let cook another 30 seconds.
3.Add the water and salt and bring mixture to a boil. When the boil begins, add the rice and stir well. Lower the temperature to your lowest setting and cover the pot. Let it cook for 18-20 minutes, till all the water has evaporated. Stir the rice together and serve.