Turmeric Mushroom Rice

1 tbsp. sunflower oil or ghee
2 cups long grain rice
3 garlic cloves, minced
1 yellow onion
1 tsp. BareOrganics Turmeric Root Powder
1 tsp. BareOrganics Maitake Mushroom Powder
2 cups vegetable broth, low sodium

1. Heat oil or ghee in a deep cooking pan or pot. Once the oil is hot, add the onion and sauté until translucent. Add garlic and sauté for an additional minute.
2. Stir rice into the onion and garlic mixture, fry for 4-5 minutes. Add turmeric root powder and maitake mushroom powder and stir to evenly distribute the spices. Pour in vegetable broth.
3. Drain cauliflower and discard the broth liquid. Place cauliflower, turmeric, milk, cream cheese, garlic and parsley into a large bowl.
4. Cover over medium high heat to bring rice to a boil, and then lower heat to a lower setting. Leaving the pot partially covered, continue cooking until rice is soft and broth is absorbed, about 20 minutes.
5. Uncover and serve! More turmeric or mushroom powder can be sprinkled on top for an extra burst of flavor.