Mediterranean Yellow Rice

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.

Mediterranean Rice Pilaf

It’s common in the Mediterranean diet to find rice that is flavored with different herbs and spices rather than served plain.

And dishes like this turmeric rice compliment all sorts of entrees and other sides.

For example, you might enjoy it with Mustard Roasted Cauliflower and Lentil Meatloaf Muffins.

But while I often make rice in my Instant Pot electric pressure cooker, making it on the stove is almost as easy and takes about the same total time.

Does rice need to be rinsed before cooking?

I admit that I often forget to do it, but Yes, You Should Be Rinsing Your Rice.

This extra step will result in fluffier rice that doesn’t stick together.

Sticky rice may be fine in Thai desserts and sushi, but that’s not the texture we’re going for here when making Mediterranean Yellow Rice.

How to cook yellow rice on the stove

This stove top method for making Mediterranean rice is really easy.

1. Saute onions in olive oil over medium heat.
2. Add the spices and rice. Stir for a couple of minutes until the rice starts to turn translucent.
3. Stir in the water and bring to a simmer.
4. Lower the heat, cover the pot, and allow the rice to cook and absorb the liquid.
5. Remove the pot from the heat. Place a clean dish towel under the lid.
6. Allow the rice to steam for a few minutes, then fluff it with a fork.

How to make Mediterranean rice pilaf

Once the rice is ready, it’s time to stir in our extras that make this Mediterranean Yellow Rice recipe special.

In this case, we have toasted pine nuts and fresh cilantro.

If you want to make a nut-free pilaf, try adding some hemp seeds instead.

Cooking with turmeric

Turmeric adds a unique flavor and color to recipes.

And it’s also a natural anti-inflammatory.

However, you may notice that this vivid yellow-orange spice has a tendency to color everything it comes in contact with.

That’s great for our Mediterranean Yellow Rice.

But it’s not very desirable when it comes to fabrics, counters, and skin.

If you end up with yellow anywhere it shouldn’t be, check out the guide How to Get Rid of Turmeric Stains Your Dishes, Lines, Counters, and Fingers.

Mediterranean Yellow Rice Recipe

This recipe makes 4 to 6 servings. 

Even if you’re cooking for one or two people, I recommend making the entire batch because the leftovers are wonderful reheated.

And it will last refrigerated for a week.

I’ve been known to eat this turmeric rice simply with a side of White Bean Salad with Cherry Tomatoes or Chickpea Cucumber Salad.

But probably my favorite combination is Vegetable Kebabs, this Mediterranean Yellow Rice, and Greek Yogurt Sauce. 

And once you try this stove top method for cooking long-grain white rice, you may never go back to your old ways.

Note: if you would like to make this recipe with long-grain brown rice, you will need to add about 1/2 cup extra water. In addition, the cooking time will be longer.

If you love this recipe, please give it 5 stars!

Mediterranean Yellow Rice

Mediterranean Yellow Rice is seasoned with garlic, cumin, and cilantro. Easy to make in 30 minutes, this turmeric rice pairs well with any entree.

5 from 4 votes

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Course: Side Dish

Cuisine: Mediterranean

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 235kcal

Author: Amy Katz

Equipment

• Fine Mesh Strainer
• Dutch Oven
• Kitchen Towels

Ingredients

• 1 Tablespoon olive oil
• 1/2 cup onion, diced small
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• salt and pepper, to taste
• 1 1/2 cups long-grain white rice, rinsed and drained
• 2 1/4 cups water
• 1/4 cup pine nuts
• 2 Tablespoons fresh cilantro, chopped

US Customary - Metric

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 5-10 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

Leftover rice can be refrigerated for a week. Reheat in a microwave or in a pot on the stove with a little water.

 

Nutrition

Calories: 235kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Sodium: 8mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 21mg | Iron: 0.8mg

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