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.
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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.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
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.
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
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Mediterranean Yellow Rice
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Ingredients
- 1 Tablespoon extra virgin 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.1 Tablespoon extra virgin olive oil
- Add the onions and saute until softened and slightly translucent.½ cup onion
- 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.2 cloves garlic, ¼ teaspoon ground cumin, ½ teaspoon turmeric powder, salt and pepper, 1½ cups long-grain white rice
- 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.2¼ cups water
- 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.¼ cup pine nuts, 2 Tablespoons fresh cilantro
Notes
Nutrition
Nutritional information is an estimation only.
Priti says
Looking fwd to making this tomorrow night! I’m going to add hemp seeds instead of pine nuts - do you suggest roasting the hemp seeds as well? Thanks!
Amy Katz says
Hemp seeds will work well. You don't need to roast them.
Eric Pagan says
Thanks for the update with the rice cooker!
Amy Katz says
You're welcome!
VIVIAN says
ONLY CHANGE I MADE WAS TO USE PARSLEY. GREAT DISH
Amy Katz says
That's wonderful to hear, thanks Vivian!
Breanna says
As a busy mom I still stick to my rice cooker, any way you have directions for yellow rice in a rice cooker?! I don’t own a Dutch oven
Amy Katz says
Absolutely! On your stove in a pan, saute the onion, garlic, and spices first. Then add them to your rice cooker along with the rice and the amount of water designated by your rice cooker. Once the rice is done, add the pine nuts and cilantro. Enjoy!
Lj says
So easy, so delicious! No changes needed!
Amy Katz says
I'm so happy you enjoyed it!
Ariana (me) says
Hi can i use jasmine rice instead?
Amy Katz says
Yes, Jasmine rice works very well in this recipe.
Alena says
This rice is sooo good. We’ve made it twice in one day and here I am making it again. I didn’t have pine nuts but added almond slivers. We are going to add golden raisins in this time around. Thank you for the recipe. It’s already a family favorite.
Amy Katz says
Thank you so much, Alena! I love the idea of adding golden raisins. I'm definitely going to try that!
Dena Hamer says
If I wanted to use chicken broth instead of water, should I increase the amount of liquid and how much?
Amy Katz says
Hi Dena! You can use broth instead of water and keep the amount the same.
Linda says
Hi Amy!
I don't have white rice, only short grain brown. Will that work?
Amy Katz says
Hi Linda! For this recipe I recommend you wait until you have white or brown long grain rice. It will be worth it!
Nina says
Hi Amy,
Can I try to make this rice using basmati rice instead of long grain??
Thanks,
Nina
Amy Katz says
Hi Nina! Yes, you can use basmati rice.
Phil from Georgia says
This may be the best rice I've ever made. Never tried the towel and 10 minute steam before. It seems to wick away some of the moisture from the cooked rice so it's not so sticky. I didn't have pine nuts and substituted parsley for cilantro. Thank you.
Amy Katz says
Thank you so much, Phil!
Moe says
Can I use basmati tice
Amy Katz says
Yes, basmati will work well.
Chari says
I made this rice with Jennifer Segal's Rosemary Chicken and it was FABULOUS!
I'm making this as a side for a wedding reception with 200 people in attendance. Do you think I could make this early in the week (reception on a Saturday) and refrigerate or freeze and still have it taste fresh for the day of the reception?
Amy Katz says
Hi Chari! That's so wonderful! I wouldn't freeze it, but it can certainly be made ahead and refrigerated for a few days.
Jessica Zovar says
What are the pine nuts for?
Amy Katz says
They are added to the rice pilaf at the end. You can leave them out if you want.
Maggie Wilson says
Hi there!
How do you do this if you were to use the instant pot?
Thanks!
Amy Katz says
Hi Maggie! You can saute the onion, garlic, and spices in the olive oil with the Saute function. Then add the rice and saute it briefly. You will only need to add about 1 1/2 cups of water instead of what is listed in the recipe. Then use the Rice function and let the pressure release naturally. Once the pressure is released, remove the lid and stir in the pine nuts and cilantro. I am a big fan of the Instant Pot, but I really like how the rice turns out on the stove with the steaming method using a dish towel. I encourage you to give it a try when you have time!
RG says
This was delicious and healthy I added peas instead of pine nuts but everything else the same I've made it three or four times. Love this recipe
Amy Katz says
Thank you so much! I love peas in rice. What a great substitution!
Ana says
Oh my!! This rice is so... good! Better than I've ever had at any restaurant. I made mine stove top. Didn't have pine nuts on hand but will definitely add them next batch.
Super Yummylicious!
Amy Katz says
Thank you so much, Ana!