Lightly seasoned with garlic, cumin, and turmeric, Mediterranean Yellow Rice is an easy 30 minute vegan side dish. Garnished with pine nuts and fresh cilantro, it's delicious and has the perfect texture. This rice recipe is wonderful for meal prep and will complement your favorite entrees.
It's common in a plant-based Mediterranean diet to find rice that is flavored with different herbs and spices. It's a fantastic way to elevate the flavor of this simple grain.
And dishes like this Mediterranean Yellow Rice compliment all sorts of entrees from seasoned tofu tacos to vegan meatloaf muffins to chickpea and spinach stew. It may become your new favorite side dish.
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Why you'll love this recipe
- The texture is perfectly fluffy.
- It's an easy alternative to plain rice.
- You can make it in half an hour on your stove without any special equipment.
Ingredients and substitutions
As with many recipes, Mediterranean Yellow Rice starts with staples like olive oil, onion, and garlic. Then you'll only need a few other ingredients which you may already have in your kitchen:
- Ground cumin: This spice provides a warm, earthy flavor.
- Turmeric powder: A little goes a long way, providing flavor and color. It's what gives curry powder it's golden hue.
- Long-grain white rice: Look for rice labeled "long-grain" or Jasmine. (Long-grain brown rice can also be used but will require more water and extra cooking time.)
- Pine nuts and fresh cilantro: These are optional, but are wonderful complements to the flavors of this recipe. If you don't want to add them, simply leave them out, or try hemp seeds and parsley or your favorite fresh herbs as substitutions.
Turmeric
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For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Instructions
- Saute onions in olive oil over medium heat.
- Add the spices and rice.
- Stir for a couple of minutes until the rice starts to turn translucent.
- Stir in the water and bring to a simmer.
- Lower the heat, cover the pot, and allow the rice to cook and absorb the liquid.
- Remove the pot from the heat. Place a clean dish towel under the lid. Allow the rice to steam for a few minutes, then fluff it with a fork. Stir in the pine nuts and cilantro, and enjoy.
Serving suggestions
Try this recipe as part of a meal with vegetable kebabs and vegan yogurt sauce.
It's also wonderful with sauteed zucchini and tomatoes, vegan Greek salad, and homemade sesame seed hummus.
Storing and freezing
Leftover Yellow Mediterranean Rice can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months. I like to use a resealable bag for freezing room-temperature rice.
To reheat from frozen, defrosting the rice isn't necessary. Add a few tablespoons of water before reheating it in a pot on the stove or in a microwave-safe bowl.
Refer to the FDA Food Storage Guidelines for more information.
Recipe FAQs
While I admit I often forget this step, rinsing the rice before cooking will result in fluffier rice that won't stick together.
Yes, you can make this recipe with long-grain brown rice instead of white. You will need to add an extra half cup of water, and the rice will take a little longer to cook.
Typically long grain rice is used.
More vegan rice recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Mediterranean Yellow Rice
Ingredients
- 1 Tablespoon olive oil
- ½ cup onion, diced small
- 2 cloves garlic, minced
- ¼ teaspoon ground cumin
- ½ teaspoon turmeric powder
- salt and pepper, to taste
- 1½ cups long-grain white rice, rinsed and drained
- 2¼ cups water
- ¼ cup pine nuts
- 2 Tablespoons fresh cilantro, chopped
Instructions
- 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.
- 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 to 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.
Notes
Nutrition
Nutritional information is an estimation only.
Erin M
I have made this recipe more than a dozen times, I did change a few things. I use basmati rice , a pinch more cumin and turmeric, I dnt use water instead I use chicken broth. I don't care for pine nuts, but I do add the cilantro at the end along with a lime wedge. I probably make this recipe 7 times out of a month lol
Thank you for sharing!
Amy Katz
Wow, thank you so much, Erin! I am so happy you are enjoying the rice recipe!
Lisa
Simple, quick and delicious! Will definitely be making again
Bart
Rice had little to no flavor, had to add raisins, slivered almonds and garlic salt to revive it
Pow
Used half water, half chicken broth. Paired it with TJs chicken shawarma and roasted tomatoes. <3 delish!
Mels
This is the best Mediterranean rice recipe! I’ve made it several times, no substitutes or alterations, and love it every time! I’ve been making it as a side dish with grilled flank steak and homemade toum … it’s perfect!
Amy Katz
I'm so glad you are enjoying the recipe, Mels!
Deborah
This turned out flavorless for us. Not sure what went wrong!
Amy Katz
That's a shame. Have you checked your spices? Maybe they aren't fresh.
Chris
I know this is a vegetarian recipe, but would do anything differently if you were to add some leftover rotisserie chicken? How about if you were to add some other vegetables, like onions?
Amy Katz
You can certainly add it anything you like at the end with the pine nuts. Onions are already in the recipe.
Marlene
Can I make this recipe with medium grain rice?
Amy Katz
Hi Marlene! This recipe works the best with long-grain rice. Medium grain will likely be too sticky.
Kim Debs
I made this recipe this weekend. I omitted the pine nuts, but it was still outstanding. Next time I might try saffron.
Debbie
This was delicious! The pine nuts really rounded out the flavour. I love that it's easy to make and can be eaten with virtually anything. I served mine with oven baked rosemary chicken and steamed broccoli. Made leftovers for tomorrow too so I can savour this one more time (and all the additional times I'll end up making this!).
Amy Katz
I'm so happy you enjoyed it, Debbie!
Stace
Soooo good! This is exactly what I was looking for and the recipe was very easy to follow 🙂 Thank you!
Amy Katz
I'm glad you enjoyed it, Stacy! 🙂
Ashleigh
Is there a instapot option?
Amy Katz
You can make it in an Instant Pot, but the texture won't be the same. First saute the garlic, onion, and spices. Then add the rice and saute another minute. Add water according to the instructions that came with your IP and use the rice function. Then add the pine nuts and cilantro when it's done. However, I highly recommend you try making it on the stovetop. The rice will turn out more sticky in the IP.
William
Hey I was just wondering, when do I add he pine nuts and cilantro into the dish?
Amy Katz
Hi William, add them in when you fluff the rice at the very end.
William
Thank you Amy, will do!
Deserea
The best rice I've ever made! Really, really good. I substituted water for chicken broth... delish!
Amy Katz
I'm so happy you enjoyed it, Deserea!
Cami
Doubled the recipe. Didn’t have pine nuts and subbed chicken broth for water to make the rice. It was amazing!!! This will now be our go to rice recipe. Thank you!!
Amy Katz
This is fantastic to hear, Cami!
Caye
So delicious!
Chris
best. rice. ever.
Amy Katz
Thanks so much, Chris!
Alyssa Benjamin
This is my second time making this recipe and I just love it and so does my family!! Thank you!!
Amy Katz
I'm so glad everyone enjoys it, Alyssa!
LisaRose
This is quite tasty. To make it a meal instead of a side, I added a can of chick peas, a bunch of chopped asparagus, and a chopped red bell pepper. I’m well-pleased. Thank you, Amy.
Amy Katz
Love those additions, LisaRose!
Michelle Minichino
The recipe was delicious and will be on permanent rotation. I did alter slightly by using chicken broth instead of water and omitted the cilantro. It was the perfect side dish to the chicken shwarma and tandoori bread.
Amy Katz
I'm so happy you enjoyed it, Michelle!