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Preheat oven to 425 degrees. Wash and dry all produce. In a small pot, combine rice, half the stock concentrates (you’ll use the rest later), 1¼ cups water (2¼ cups for 4 servings), and ¼ tsp turmeric (½ tsp for 4; we sent more). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.