mediterranean yellow rice

Lightly seasoned with garlic, cumin, and cilantro, vibrant turmeric yellow Mediterranean rice is an easy 30 minute vegan side dish.

Mediterranean Yellow Rice

olive oil

onion (diced small)

garlic (minced)

cumin

turmeric powder

salt and pepper (to taste)

rice

water

pine nuts

Tablespoons fresh cilantro (chopped)

Heat the olive oil in a large pot over medium heat.

Add the onions and saute until softened and slightly translucent.

Add the garlic, cumin, turmeric, salt and pepper, and rice to the pot. Stir frequently for a couple of minutes until the rice starts to look translucent.

Stir in the water and bring to a simmer. Reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender.&nbsp;

Remove the pot from the heat. Lift up the lid and lay a clean dish towel over the top. Replace the lid on top of the towel and allow the rice to steam for 5-10 minutes.

Fluff the rice with a fork and fold in the pine nuts and cilantro. Taste and adjust for salt and pepper, as needed. Serve.

https://content.jwplatform.com/videos/1fboo81Y.mp4

Mediterranean Yellow Rice is seasoned with garlic, cumin, and cilantro. Easy to make in 30 minutes, this turmeric rice pairs well with any entree. And a sprinkling of pine nuts gives this Mediterranean rice pilaf an extra layer of flavor. This versatile recipe is naturally vegan and gluten-free.

This 30-minute Mediterranean yellow rice is the perfect accompaniment to any main dish. Perfectly fluffy, it&#39;s quick and easy to make!

30-Minute Mediterranean Rice (Yellow Basmati Rice)

long grain basmati rice

chicken broth (substitute water)

olive oil ((or 4 tablespoons))

onion

salt

turmeric

peppercorns

cloves

green cardamom

cinnamon

In a large pot over medium heat, heat up the olive oil before adding in the finely diced onions

Sauté until the onions have softened

Add the whole peppercorns, cloves, cardamom and cinnamon sticks and continue to stir for a few more minutes

Add in the salt and the turmeric and continue sautéing for another minute

Wash and rinse the basmati rice before adding it into the pot

Stir gently for a few minutes, being careful not to break up the rice grains.  Add the chicken broth (or water). Bring to a boil

Once the surface of the rice is bubbling (which should take 3-5 minutes), cover with a tight fitting lid, reduce the heat to low and cook for 20 minutes undisturbed

After 20 minutes, turn the heat off and open the lid. Fluff very gently with a fork or the back of a spatula. Cover and allow it to rest for 10 minutes

Garnish with parsley, toasted almonds and raisins if desired before serving

@Jen: this recipe probably didn't work because different brands of basmati rice absorb water differently. Been cooking basmati for decades as I'm indian lol, and I know that some rice brands take forever to cook compared to others, and some absorb so much more water (so you need to add more) than others. I had to add almost 2 cups of water for every cup of rice for this dish. Turned out wonderful.

This recipe didn't work with 4.5 cups liquid. I used basmati rice and the water was absorbed before it ever boiled. I had to add more water to it to actually cook it. I've made basmati rice a lot and never had this issue. I won't make this again.

I am not usually the type to leave comments on recipes but I felt the need to comment on this one to express my gratitude to the author. I've been experimenting with making basmati rice for several months and its come out differently each time. That is, either mushy or dry or half of the amount gets stuck to the bottom of the pot. I was skeptical upon seeing the method in this post but it worked perfectly. The trick I was missing was putting it on low heat just after it boils. I'm used to making medium grain (Egyptian) rice and usually I only lower the heat after the rice has absorbed most of the water. I also used the method of covering the pot with a paper towel to secure the lid. Thank you so much

Hello, 

I tried this dish and did everything exactly as you have it and it came out great. I got hooked on this rice and felt it was time to learn how to make it. Thank you!

Really delicious, especially when served with toasted almonds on top. We made bowls out of this with roasted veggies, salad and tahini dressing. Will make again

This was fantastic! I made this to go with sheet pan chicken shawarma, and it was the perfect accompaniment. Note I substituted ground cloves and ground cinnamon for the whole spices and did not use the cardamom, and it was still great!

https://content.jwplatform.com/videos/0J9ol4SI.mp4

This easy and simple Mediterranean Yellow Rice rice is perfect as a side to any main dish!

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Top 2 mediterranean yellow rice recipes from across the web

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The most viewed mediterranean yellow rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine