This quick and easy Mediterranean Yellow Rice Recipe results in the most flavorful and fluffy rice! Onion, turmeric, and cumin are sautéed to release the aromatics before cooking the rice to tender perfection. Add toasted pine nuts for a crunch and serve this vegan Greek pilaf as a side dish along with kebobs, lamb koftas, or grilled veggies.
I made a batch of these Lamb Koftas and Tzatziki Sauce and needed a simple side to go along with them.
Recently we had a delightful yellow rice at a local Greek spot so I decided to try it out.
I got started by sautéing a little oil and onion.
Then a few aromatic ground spices were tossed in and toasted slightly. (Wow does your kitchen smell in-CREDIBLE when you do this!)
Next I added in basmati rice and water and simmered until the rice was tender and fluffy.
And of course those fresh herbs and toasted pine nuts needed to be mixed in right at the end.
The combo of fresh herbs and ground spices really takes this simple side dish to the NEXT level of flavor!
Ingredients
The simple ingredients you need to make this yellow rice recipe include:
- Rice. Use long-grain basmati rice, it has a delicious taste and aroma that is also a little nutty and floral. You can substitute with white rice, but it won’t be nearly as flavorful.
- Water. This is what was used, but you can also substitute vegetable or chicken broth for a more classic rice pilaf recipe. If you do, make sure you adjust the amount of salt added accordingly.
- Onion. Sweet onion was used and is recommended. You can also use yellow or white onion.
- Spices. Turmeric gives this rice a yellow color, cumin an earthy taste, and paprika for a slightly sweet heat.
- Herbs. Fresh herbs are key, use both cilantro and parsley. Flat-leaf parsley is preferred, but curly leaf can be used.
- Nuts. Get the perfect crunch with toasted pine nuts. You can also use coarsely chopped and toasted almonds or leave the nuts out completely if allergic.
How to Make
These are the steps to follow to make this Mediterranean rice recipe:
- Sauté the onion and garlic.
Start by adding oil and diced onion to a medium-sized pot over medium heat. Once the onion becomes translucent, add crushed garlic and cook for another minute.
- Add the ground spices.
Mix in turmeric, cumin, paprika, and salt until combined. Toast until fragrant, about 1 minute.
- Cook until tender and fluffy.
Pour in water and add in the rice. Stir well and scrape the bottom of the pot to release any bits that are stuck. Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes.
- Mix in fresh herbs and pine nuts.
Remove from the heat and mix in chopped cilantro, parsley, and toasted pine nuts. Enjoy!
Dietary Modifications
The recipe you’ll find below is already gluten-free, vegetarian, vegan, and dairy-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Nut-free – Leave out the pine nuts.
Meal Prep and Storage
- To Prep-Ahead: This rice is best if made just before serving. You can measure out the spices and chop the fresh herbs if you want to get ahead the day before.
- To Store: Keep leftover rice in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: This freezes great in a freezer-safe airtight container for up to 4-6 months.
- To Reheat: Either warm up this rice in the microwave, or add to a skillet with a little oil and water.
FAQS
Yellow rice is made with basmati rice, herbs, and gets its’ yellow color from the spice turmeric.
The turmeric adds the yellow color to Mediterranean rice, as well as a wonderful flavor.
Both basmati and jasmine rice are often used in Greek cooking.
Basamati rice not only has a longer grain, but it is also much more flavorful than white rice. It has a slightly nutty, floral, and aromatic taste.
Expert Tips and Tricks
- Toast a little bit. This releases the aromatics of the spices before adding in the rice and water.
- Keep an eye on them. Pine nuts can burn quickly when toasting, so watch closely.
- Fresh is best. Use fresh herbs instead of dried for the best flavor.
- Cook to serve. This rice has the best texture when cooked just before serving.
What to Serve with Mediterranean Rice
All of the following recipes make a perfect pairing with this Greek rice:
Mediterranean Yellow Rice Recipe
This quick and easy Mediterranean Yellow Rice Recipe results in the most flavorful and fluffy rice! Add toasted pine nuts for a crunch and serve this vegan Greek pilaf as a side dish along with kebobs, lamb koftas, or grilled veggies.
Ingredients
- 2 Tbsp. oil olive or avocado
- ½ sweet onion finely diced
- 3 cloves garlic crushed
- ¾ tsp. turmeric
- ¼ tsp. cumin
- ¼ tsp. paprika
- 1 ¼ tsp. salt to taste
- 1 ½ cups basmati rice rinsed and drained
- 2 ¼ cups water
- 2 Tbsp. cilantro finely chopped
- 2 Tbsp. parsley flat-leaf, finely chopped
- ¼ cup pine nuts toasted
Instructions
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Add oil and diced onion to a medium-sized pot over medium heat. Saute for 2-3 minutes, or until onion becomes translucent. Add crushed garlic and continue sauteing for another minute.
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Mix in turmeric, cumin, paprika, and salt. Toast until fragrant. (About 1 minute.)
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Pour in water, scraping the bottom of the pot to release any bits that are stuck, and add in the rice. Give it a good stir, and bring the water to a boil.
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Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and fluffy.
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Remove the pot from the heat and mix in chopped cilantro, parsley, and toasted pine nuts. Serve immediately with some Lamb Koftas and Tzatziki sauce and enjoy!
Recipe Video
Recipe Notes
- You can also use toasted almonds instead.
- To Store: Keep leftover rice in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: This freezes great in a freezer-safe airtight container for up to 4-6 months.
Shan says
Very good! Easy recipe
London Brazil says
Yay! So happy to hear you enjoyed the recipe, Shan! I’m glad it was an easy recipe. Thanks so much for taking the time to leave a comment and rating!
Londa says
Hi London, looking forward to making this. Did you use regular, sweet, or smoked paprika? Thanks,
Londa
London Brazil says
I used regular, but feel free to mix it up! Can’t wait to hear what you think about the recipe 🙂
Marlene says
I’m always on the lookout for good recipes and this one did not disappoint! A few changes for our own tastes – used low sodium chicken broth instead of water, used low sodium salt and reduced the amount of added salt by half. Very tasty! Thank you!
London Brazil says
Yay! So happy to hear you enjoyed the recipe, Marlene! Thanks so much for taking the time to leave a comment and rating!
Grace says
We made this just last night, and it turned out great! Thank you!
London Brazil says
Yay! So happy to hear you enjoyed the recipe, Grace! Thanks so much for taking the time to leave a comment and rating.