Mediterranean Yellow Rice Recipe

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White bowl is used to hold the yellow rice.

5 from 23 votes

Mediterranean Yellow Rice Recipe

This quick and easy Mediterranean Yellow Rice Recipe results in the most flavorful and fluffy rice! Add toasted pine nuts for a crunch and serve this vegan Greek pilaf as a side dish along with kebobs, lamb koftas, or grilled veggies.

Prep Time5

Cook Time20

Course: Side Dish

Cuisine: Greek, Mediterranean

Servings:

Author: London Brazil

Ingredients

2 Tbsp. oil olive or avocado
½ sweet onion finely diced
3 cloves garlic crushed
¾ tsp. turmeric
¼ tsp. cumin
¼ tsp. paprika
1 ¼ tsp. salt to taste
1 ½ cups basmati rice rinsed and drained
2 ¼ cups water
2 Tbsp. cilantro finely chopped
2 Tbsp. parsley flat-leaf, finely chopped
¼ cup pine nuts toasted

Instructions

Add oil and diced onion to a medium-sized pot over medium heat. Saute for 2-3 minutes, or until onion becomes translucent. Add crushed garlic and continue sauteing for another minute.
Mix in turmeric, cumin, paprika, and salt. Toast until fragrant. (About 1 minute.)
Pour in water, scraping the bottom of the pot to release any bits that are stuck, and add in the rice. Give it a good stir, and bring the water to a boil.
Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and fluffy.
Remove the pot from the heat and mix in chopped cilantro, parsley, and toasted pine nuts. Serve immediately with some Lamb Koftas and Tzatziki sauce and enjoy!

Video

Notes

You can also use toasted almonds instead.
To Store: Keep leftover rice in an airtight container in the refrigerator for up to 3-5 days.
To Freeze: This freezes great in a freezer-safe airtight container for up to 4-6 months.

Nutrition