| 10 | 30 | 177 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 8 |
| 2 cup | Jasmine rice, dry (dry) |
| 4 cup | Vegetable stock/broth, low sodium |
| 3 tbsp | Nutritional yeast |
| 1 tbsp | Salt |
| 2 tsp | Garlic powder |
| 1 1/2 tsp | Turmeric, powder |
| 1 tsp | Onion powder |
| 1 tsp | Sage, ground |
| 1 tsp | Thyme, dried |
| 1 sprig | Rosemary, fresh (sprig of fresh rosemary chopped small (or 1 tsp. dried rosemary)) |
1. Rinse rice until water comes out clear to remove excess starch.
2. Add rinsed rice to a large pan with a tight-fitting lid and add vegetable broth and spices.
3. Bring to a boil.
4. When water is boiling, reduce heat and leave covered, stirring occasionally.
5. Turn the heat off when the rice is almost cooked and almost all the water is absorbed.
6. Leave rice covered for another 10–15 minutes to allow it to steam the rest of the way to perfection.
7. Fluff rice with a large fork before serving.
| Grain | 0.5 |
