Mediterranean Yellow Rice
This dish delivers fluffy grains that don’t stick together, with the delightful crunch of toasted pine nuts for the perfect rice pilaf. Aromatic and versatile, it’s the perfect side dish for any meal.
This recipe originally appeared on
Evolving TableRecipe Servings: 8
Prep Time: 5 min
Recipe Cook Time: 20 min8
Nutrition
- Calories: 197kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 3g
- Trans Fat: 1g
- Sodium: 308mg
- Potassium: 137mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 640IU
- Vitamin C: 7mg
- Calcium: 26mg
- Iron: 1mg
Ingredients
- 2 Tbsp. olive oil
- ½ sweet onion finely diced
- 3 cloves garlic finely minced
- ¾ tsp. turmeric
- ¼ tsp. cumin
- ¼ tsp. paprika
- 1 ¼ tsp. salt to taste
- 2 ¼ cups water
- 1 ½ cups basmati rice rinsed
- 2 Tbsp. cilantro finely chopped
- 2 Tbsp. parsley flat-leaf, finely chopped
- ¼ cup pine nuts toasted
Instructions
- 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.
- Mix in turmeric, cumin, paprika, and salt. Toast until fragrant. (About 1 minute.)
- 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.
- Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and fluffy.
- Remove the pot from the heat and mix in chopped cilantro, parsley, and toasted pine nuts. Serve immediately with some Lamb Koftas or Greek Chicken Kabobs and Tzatziki sauce and enjoy!