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Turmeric Rice with Asparagus, Peas + Artichoke

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

Every region and culture has their version of a one pot rice dinner and they’re all worth eating. This one though, is for the culture of “we need dinner in 30 minutes or less because, Wednesday.” This is a spring time update of one of our customer's favorite fall recipes!


  • 1 Lemon (zested and juiced)
  • 12 teaspoon Turmeric
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Black Pepper
  • 112 teaspoons Kosher Salt (divided)
  • 14 teaspoon Cayenne Pepper (optional if you like a kick!)
  • 1 pound Asparagus
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 Yellow Onion (small dice)
  • 5 cloves Garlic (minced)
  • 1 Green Bell Pepper
  • 2 cups Basmati Rice (White)
  • 1 Tablespoon Tomato Paste
  • 13 cup White Wine (optional, or use cider vinegar)
  • 4 cups Vegetable Stock (or water)
  • 1 6-ounce can Artichoke Hearts (can size may vary, or use jarred)
  • 2 cups Frozen Peas

Cooking Instructions


    In a small bowl, combine the lemon zest only (for now), turmeric, cumin, black pepper, and half of the salt. Add cayenne, if using.

    Trim the asparagus ends and cut the stalks in half or thirds.

    Drizzle them with 1 Tablespoon of olive oil. Then, pour half of the dry spices over and toss to coat.


    Dice the onion. Mince the garlic. Slice the pepper into long strips about ¼” wide.

    Use a wide bottomed skillet or pot (it’s ideal to have short sides but if the widest bottom you have is a pot, use that). Over medium high, heat the remaining oil.

    Add onion, garlic, and bell pepper to the pan; cook, stirring often, 4 minutes.

  • 3. RICE

    Add rice, tomato paste, and the rest of the spice blend to the pan; cook, stirring often, 2 minutes.

    Add wine (or vinegar); it will sizzle and bubble, cook for 1 minute. Now add the stock, and crank the heat to high, stirring occasionally. Bring the stock to a full boil. Stir well and reduce to medium. Cover and cook for about 10 minutes.


    Stir the rice in the pan well. Then flatten the top surface and add the asparagus. Return the lid and cook for 4 minutes.


    Drain the can of artichokes and cut them into quarters. Measure out the peas.

    After the asparagus have cooked for 4 minutes, open the lid on the rice again and stir the pot well, scraping the bottom. Flatten again and add the artichokes, and peas over top.

    Cover and cook for a final 5-7 minutes, or until the rice is al dente.

  • 6. SERVING

    Remove from the heat and squeeze the lemon over top. Gently fluff and stir the rice and all. Serve in large bowls.

    Leftovers are amazing!

    *Don’t forget to freeze the tomato paste. If you have extra from the can, make 1 tablespoon sized blobs on a plate and freeze them for 1 hour. Then, pop them off the plate and you can store them together in a tupperware or jar. Freezing them on a plate first will let you pull out just 1 Tablespoon at a time as needed.

Check out our new features!


    this recipe is paella adjacent and would be amazing with shrimp steamed on top, or nestle in some chunks of salmon, halibut, scallops or even mussels!
    from a can are unflavored and convenient, but if you have the marinated kind from a jar those will be ok too
  • PEAS:
    omit or use edamame or corn
    Any green vegetable! Stirring in frozen spinach would be pretty
  • RICE:
    any type or rice is good, lentils or quinoa would also be great. Farro works.
    use garlic powder
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