Name: Mediterranean Yellow Rice Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 ½ cups basmati rice (rinsed); ¾ tsp turmeric; ¼ tsp cumin; ¼ tsp paprika; 1 ¼ tsp salt (to taste); 2 ¼ cups water; 2 Tbsp olive oil; ½ sweet onion (finely diced); 3 cloves garlic (finely minced); 2 Tbsp cilantro (finely chopped); 2 Tbsp parsley (flat-leaf, finely chopped); ¼ cup pine nuts (toasted)

Description

This Mediterranean Yellow Rice recipe is a fragrant and flavorful side dish infused with turmeric, cumin, and paprika, enhanced by fresh herbs and toasted pine nuts. Perfectly tender basmati rice cooked to fluffy perfection makes it an ideal accompaniment for Mediterranean-style proteins like lamb koftas or Greek chicken kabobs.

Ingredients

Scale

Rice and Seasonings

1 ½ cups basmati rice (rinsed)
¾ tsp turmeric
¼ tsp cumin
¼ tsp paprika
1 ¼ tsp salt (to taste)
2 ¼ cups water

Aromatics and Herbs

2 Tbsp olive oil
½ sweet onion (finely diced)
3 cloves garlic (finely minced)
2 Tbsp cilantro (finely chopped)
2 Tbsp parsley (flat-leaf, finely chopped)

Toppings

¼ cup pine nuts (toasted)

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Instructions

Sauté Aromatics: Heat olive oil in a medium-sized pot over medium heat. Add the finely diced sweet onion and sauté for 2-3 minutes until the onion becomes translucent. Add the minced garlic and continue sautéing for another minute to release its aroma.
Toast Spices: Stir in turmeric, cumin, paprika, and salt. Cook the spices with the aromatics for about one minute until fragrant, being careful not to burn them.
Add Rice and Water: Pour in the water while scraping the bottom of the pot to loosen any flavorful bits stuck to it. Add the rinsed basmati rice and stir well to distribute the spices evenly.
Cook Rice: Bring the mixture to a boil. Once boiling, cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 20 minutes. This will allow the rice to absorb the liquid and become tender and fluffy.
Finish and Serve: Remove the pot from heat. Gently fluff the rice with a fork and mix in chopped cilantro, parsley, and toasted pine nuts. Serve immediately alongside dishes like lamb koftas or Greek chicken kabobs with tzatziki sauce for a complete Mediterranean meal.

Notes

Rinsing the basmati rice before cooking removes excess starch and prevents the grains from becoming sticky.
To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant.
Adjust the salt according to your taste preference.
For a richer flavor, substitute half the water with chicken or vegetable broth.
Leftover rice can be refrigerated for up to 3 days and reheated gently with a splash of water.