Turmeric Rice with Dried Tangerine Peels

 

2 T. butter

2 T. olive oil

1/2 onion, chopped fine

3 cloves garlic, chopped fine

2 C. jasmine rice

1 T. turmeric

4 C. chicken broth

3 bay leaves

1 tsp. thyme

1 T. dried tangerine, clementine or mandarin peel (see method, below)

2 tsp. salt

1-2 tsp. red pepper flakes (optional)

 

Remove peels from citrus. Slice into 1″ long by 1/8″ strips. Place on parchment paper-lined sheet pan (or a smaller-sized pan if you’re just doing a couple). Place pan in oven at lowest setting (100-150°) for 45 min. to 1 hour. Check to see if they’re dry but not crispy. If they’re still moist, keep drying and checking every 10 min. or so. In a wide, flat-bottomed pan or deep skillet, heat the butter and olive oil over medium-high heat. When it shimmers, add onion and garlic and sauté until onion is translucent. Add rice and turmeric and stir to combine. Add broth, bay leaves, thyme, dried peels, salt and red pepper flakes and stir briefly to combine. Bring to a boil, reduce heat to low and cover. Simmer 20 minutes or until all liquid is absorbed and rice is tender (add more liquid if rice isn’t done). Taste for salt and adjust.