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    Home » Recipes

    Mediterranean Yellow Rice

    By: Amy Katz · Published: Jun 3, 2019 · Last modified: Sep 14, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free, soy-free, vegan

    Lightly seasoned with garlic, cumin, and cilantro, vibrant turmeric yellow Mediterranean rice is an easy 30 minute vegan side dish. Not only is it delicious, it's the perfect for meal prep and will complement your favorite entrees.

    Overhead of bowl of turmeric rice and blue floral napkin

    It's common in a Mediterranean diet to find rice that is flavored with different herbs and spices. And dishes like this turmeric rice compliment all sorts of entrees from Mediterranean Tofu Tacos to Vegan Meatloaf Muffins. It may become your new favorite side dish.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • More unique rice recipes
    • Storing and freezing
    • FAQ
    • 📋 Recipe
    • 💬 Comments

    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

    As with many recipes, this one 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 as substitutions.

    Anthony's Turmeric Powder

    • Organic, Non-GMO, vegan, gluten-free
    • Resealable bag
    • High purity
    Buy from Amazon

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of numbered process shots showing how to make this recipe
    1. Saute onions in olive oil over medium heat.
    2. Add the spices and rice.
    3. Stir for a couple of minutes until the rice starts to turn translucent.
    4. Stir in the water and bring to a simmer.
    5. Lower the heat, cover the pot, and allow the rice to cook and absorb the liquid.
    6. 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.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    Serving suggestions

    Try this recipe as part of a meal with Vegetable Kebabs and Greek Yogurt Sauce. It's also wonderful with Sauteed Zucchini and Tomatoes, Greek salad, and homemade hummus.

    Finished rice dish in pot

    More unique rice recipes

    Looking for more alternatives to plain rice? Try some of these favorites:

    • Chickpea Rice Pilaf
    • Brown Rice Salad
    • Basmati Rice Pilaf with Chickpeas and Dried Fruit
    • Coconut Jasmine Rice

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    Storing and freezing

    Leftover Mediterranean rice can be covered and refrigerated for 3-4 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.

    For tips on freezing, refer to USDA Freezing and Food Safety.

    Serving bowl of yellow rice with dinner plate in the background

    FAQ

    Does rice need to be rinsed before cooking?

    While I admit I often forget this step, rinsing the rice before cooking will result in fluffier rice that won't stick together.

    Can yellow rice be made with brown rice?

    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.

    What kind of rice do restaurants use to make Greek yellow rice?

    Typically long-grain white rice is used.

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

    📋 Recipe

    Bowl of turmeric rice garnished with fresh cilantro

    Mediterranean Yellow Rice

    Lightly seasoned with garlic, cumin, and cilantro, vibrant turmeric yellow Mediterranean rice is an easy 30 minute vegan side dish.
    4.97 from 58 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, soy-free, vegan
    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
    • ½ cup onion, diced small
    • 2 cloves garlic, minced
    • ¼ teaspoon ground cumin
    • ½ teaspoon turmeric powder
    • salt and pepper, to taste
    • 1 ½ cups long-grain white rice, rinsed and drained
    • 2 ¼ cups water
    • ¼ cup pine nuts
    • 2 Tablespoons fresh cilantro, chopped
    US Customary - Metric
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    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

    Storing and freezing:
    Leftover rice can be covered and refrigerated for 3-4 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.
    Brown rice:
    If you would like to make this recipe with long-grain brown rice, you will need to add about ½ cup extra water. In addition, the cooking time will be longer.
    Nut-free option:
    Hemp seeds can be used in place of the pine nuts.
     
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    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

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Vegan Greek Yogurt Sauce
    Roasted Baby Bella Mushrooms »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Marlene

      May 06, 2022 at 4:45 pm

      Can I make this recipe with medium grain rice?

      Reply
      • Amy Katz

        May 06, 2022 at 5:20 pm

        Hi Marlene! This recipe works the best with long-grain rice. Medium grain will likely be too sticky.

        Reply
    2. Kim Debs

      April 11, 2022 at 10:16 am

      5 stars
      I made this recipe this weekend. I omitted the pine nuts, but it was still outstanding. Next time I might try saffron.

      Reply
    3. Debbie

      March 03, 2022 at 1:28 pm

      5 stars
      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!).

      Reply
      • Amy Katz

        March 07, 2022 at 5:13 pm

        I'm so happy you enjoyed it, Debbie!

        Reply
    4. Stace

      January 21, 2022 at 1:50 pm

      5 stars
      Soooo good! This is exactly what I was looking for and the recipe was very easy to follow 🙂 Thank you!

      Reply
      • Amy Katz

        January 21, 2022 at 1:56 pm

        I'm glad you enjoyed it, Stacy! 🙂

        Reply
    5. Ashleigh

      August 23, 2021 at 8:00 am

      Is there a instapot option?

      Reply
      • Amy Katz

        August 23, 2021 at 9:52 am

        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.

        Reply
    6. William

      July 25, 2021 at 1:25 pm

      Hey I was just wondering, when do I add he pine nuts and cilantro into the dish?

      Reply
      • Amy Katz

        July 26, 2021 at 8:21 am

        Hi William, add them in when you fluff the rice at the very end.

        Reply
        • William

          July 26, 2021 at 4:19 pm

          Thank you Amy, will do!

          Reply
    7. Deserea

      July 07, 2021 at 8:22 pm

      5 stars
      The best rice I've ever made! Really, really good. I substituted water for chicken broth... delish!

      Reply
      • Amy Katz

        July 08, 2021 at 3:05 pm

        I'm so happy you enjoyed it, Deserea!

        Reply
        • Cami

          April 03, 2022 at 7:09 pm

          5 stars
          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!!

          Reply
          • Amy Katz

            April 04, 2022 at 9:19 am

            This is fantastic to hear, Cami!

            Reply
    8. Caye

      June 28, 2021 at 12:56 pm

      5 stars
      So delicious!

      Reply
    9. Chris

      May 09, 2021 at 7:35 am

      5 stars
      best. rice. ever.

      Reply
      • Amy Katz

        May 09, 2021 at 1:15 pm

        Thanks so much, Chris!

        Reply
        • Alyssa Benjamin

          May 25, 2021 at 9:07 pm

          5 stars
          This is my second time making this recipe and I just love it and so does my family!! Thank you!!

          Reply
          • Amy Katz

            May 26, 2021 at 8:29 am

            I'm so glad everyone enjoys it, Alyssa!

            Reply
    10. LisaRose

      March 27, 2021 at 11:27 pm

      5 stars
      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.

      Reply
      • Amy Katz

        March 28, 2021 at 11:14 am

        Love those additions, LisaRose!

        Reply
    11. Michelle Minichino

      March 21, 2021 at 11:48 am

      5 stars
      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.

      Reply
      • Amy Katz

        March 21, 2021 at 11:50 am

        I'm so happy you enjoyed it, Michelle!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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