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.
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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 recipes, join the Veggies Save The Day community. 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.
Marlene says
Can I make this recipe with medium grain rice?
Amy Katz says
Hi Marlene! This recipe works the best with long-grain rice. Medium grain will likely be too sticky.
Kim Debs says
I made this recipe this weekend. I omitted the pine nuts, but it was still outstanding. Next time I might try saffron.
Debbie says
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!).
Amy Katz says
I'm so happy you enjoyed it, Debbie!
Stace says
Soooo good! This is exactly what I was looking for and the recipe was very easy to follow 🙂 Thank you!
Amy Katz says
I'm glad you enjoyed it, Stacy! 🙂
Ashleigh says
Is there a instapot option?
Amy Katz says
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 says
Hey I was just wondering, when do I add he pine nuts and cilantro into the dish?
Amy Katz says
Hi William, add them in when you fluff the rice at the very end.
William says
Thank you Amy, will do!
Deserea says
The best rice I've ever made! Really, really good. I substituted water for chicken broth... delish!
Amy Katz says
I'm so happy you enjoyed it, Deserea!
Cami says
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!!
Amy Katz says
This is fantastic to hear, Cami!
Caye says
So delicious!
Chris says
best. rice. ever.
Amy Katz says
Thanks so much, Chris!
Alyssa Benjamin says
This is my second time making this recipe and I just love it and so does my family!! Thank you!!
Amy Katz says
I'm so glad everyone enjoys it, Alyssa!
LisaRose says
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 says
Love those additions, LisaRose!
Michelle Minichino says
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 says
I'm so happy you enjoyed it, Michelle!
Jorge Rivas says
The recipe is excellent but i'd like to shout out the "cook mode" feature that prevents your screen from timing out when you're cooking. Such a small detail that adds a lot of value when you don't need to monitor your screen every second
Amy Katz says
Thank you so much, Jorge!
Bailey says
I used brown rice and added a bit more water, otherwise kept everything the same. I did find it a little bland, and will add more seasoning next time.
Adriana says
Really good made 2 changes instead of cumin used Peprika and lemon juice
Amy Katz says
Glad you enjoyed it, Adriana!
Ian says
I made this and i’m not sure if i messed up. I’m used to a more flavorful rice but mine was relatively bland. Still good, but just a bit bland. Is it supposed to taste like that or did i mess up?
Amy Katz says
It could be that your spices aren't fresh. Jarred herbs and spices lose their flavor over time. But maybe it's just not what you were expecting.