Mediterranean yellow rice gets its golden color from turmeric and warm flavor from garlic and cumin. Finished with pine nuts and fresh cilantro, this easy stovetop rice recipe is ready in about 30 minutes.
One of my favorite parts of this recipe is the final steaming step. Resting the rice with a clean towel under the lid helps give it a light, fluffy texture rather than sticky grains. I use the same technique in my chickpea rice, too.
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.
- Phil
Ingredients
You only need a handful of pantry staples plus a few optional finishing ingredients to make this Mediterranean rice.
- Long-grain white rice: Jasmine, basmati, or another long-grain white rice works well. Rinse and drain it before cooking to help the grains stay separate.
- Cumin and turmeric: Cumin adds warm, earthy flavor while turmeric gives the rice its sunny yellow color.
- Pine nuts and cilantro: I like adding both for texture and freshness, but they can be left out. For a nut-free option, use hemp seeds instead of pine nuts. Fresh parsley can be used in place of cilantro.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make Mediterranean yellow rice
- Saute the onion in olive oil until softened.
- Add the garlic, cumin, turmeric, seasonings, and rice.
- Stir until the rice starts to turn translucent.
- Add the water and bring it to a simmer.
- Cover and cook over low heat until the rice is tender and the water is absorbed.
- Remove from the heat and steam with a clean towel under the lid. Fluff with a fork, then fold in the pine nuts and cilantro.
Amy's tip
Don't skip the covered rest at the end. The towel absorbs condensation that would otherwise drip back onto the rice and helps keep the finished grains light and fluffy.
Serving suggestions
Mediterranean yellow rice makes an easy base for all kinds of meals. I especially like serving it with vegetable kebabs and garlic and herb vegan yogurt sauce.
It's also a great partner for vegan Greek salad when you want something fresh and crunchy alongside the warm rice.
If you enjoy flavorful rice dishes, try my baked basmati rice with pesto next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Mediterranean Yellow Rice
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ cup onion, diced small
- 2 cloves garlic, minced
- ½ teaspoon turmeric powder
- ¼ teaspoon ground cumin
- 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 onion and saute until softened and translucent.1 Tablespoon extra virgin olive oil
- Add the garlic, turmeric, cumin, salt, pepper, and rice. Cook, stirring frequently, for 1 to 2 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, and gently simmer until the water is absorbed and the rice is tender.2¼ cups water
- Remove the pot from the heat. Lift the lid and place a clean dish towel over the pot, then replace the lid on top of the towel. Let the rice steam for 5 to 10 minutes.
- Fluff the rice with a fork and fold in the pine nuts and cilantro. Taste and adjust the seasonings, as needed, and serve.¼ cup pine nuts, 2 Tablespoons fresh cilantro
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Notes
Nutrition
Nutritional information is an estimation.
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!