Step 1

Start by melting butter over medium to medium-low heat and add in the onion and garlic with a small pinch of salt. Sauté until soft and translucent.

Step 2

While the onions and garlic sauté, rinse the rice until the water runs clear. Set aside.

Step 3

To the sautéed onions and garlic add turmeric, kosher salt and freshly ground black pepper. Stir them into the sautéed onion and garlic and cook 1 minute.

Step 4

Add the rinsed and drained rice. Stir and cook the rice for 2 to 3 minutes.

Step 5

Pour in the low-sodium chicken broth. Stir and increase heat to high. Bring to a boil (uncovered) and boil for 30 seconds. After boiling for 30 seconds, cover reduce heat to low-heat for 20 minutes. No need to stir. After 20 minutes, turn the heat off and let sit, on the burner, for 10 minutes.

Step 6

Remove, fluff with a fork and serve with a sprinkle of minced fresh parsley.