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.
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.
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
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.
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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.
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
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.
FAQ
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 white rice is used.
If you love this recipe, please give it 5 stars! ★★★★★
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
- 1 ½ cups long-grain white rice, rinsed and drained
- 2 ¼ 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 5-10 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.
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.
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!
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!