Yellow Confetti Rice Salad

• 1 tablespoon extra virgin olive oil
• 1 cup long-grain rice (American Basmati)
• 12 teaspoon turmeric
• 14 teaspoon ground cumin
• 1 34 cups water
• 1 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons thinly sliced green onions (both green and white parts)
• 2 tablespoons finely chopped green bell peppers
• 2 tablespoons finely chopped red bell peppers

1. In a saucepan, heat the oil over low heat.
2. Add rice; stir to blend.
3. Sprinkle with turmeric and cumin; stir to coat.
4. Add in the water and salt; bring to a boil; stir once.
5. Cover and cook over medium-low heat, without stirring, for about 15 minutes or until the water is absorbed and the rice is tender.
6. Let the rice stand, uncovered, until cooled, about 20 minutes, do not stir.
7. Meanwhile, to make the dressing: In a small bowl, whisk the oil and lemon juice together.
8. Add the dressing, green onions, and bell peppers to the cooled rice.
9. Stir gently to combine and you are ready to serve.

extra virgin olive oil, longgrain rice, turmeric, ground cumin, water, salt, extra virgin olive oil, lemon juice, green onions, green bell peppers, red bell peppers

Taken from www.food.com/recipe/yellow-confetti-rice-salad-126249 (may not work)