Mediterranean Yellow Rice: Tender & fluffy turmeric yellow rice loaded with mediterranean flavors makes for a delicious side dish accompanied with several main courses.
Get a restaurant-quality meal at home with some everyday ingredients, a pot, and 20 minutes. Perfect for busy weeknights. Be sure to follow the recipe step by step with tips to get the foolproof result.
Disclosure: This post contains Amazon affiliate links meaning we will earn a small commission at no extra cost to you if you use them to make a purchase. We only recommend brands we use and trust.
Mediterranean Yellow Rice
This is a super easy one-pot meal and it tastes so good, you will want to make it again again.
Making this yellow rice is as simple as cooking plain rice if you are ready with the ingredients.
This mediterranean rice is made by sauteing rice along with onion, garlic, and spices and simmered in chicken stock until tender and fluffy, then finished off with herbs.
It can be served as a satisfying meal on its own or as a side dish. It is also easily made vegetarian or vegan by substituting chicken stock for vegetable stock and skipping butter.
More Easy Meals
Which rice to use for yellow rice?
Long grain white Basmati rice is the best kind of rice to use for this recipe. Basmati rice tends to get fluffier without sticking together.
What you need for this Mediterranean Yellow Rice
Here is what you need for this mediterranean rice with a few notes on some of the ingredients:
- Olive oil + butter: I prefer to use both extra virgin olive oil and butter in this recipe. Butter enhances the taste of the rice and adds some richness too. Use only butter for a more buttery flavor. You can also opt for only olive oil for a healthier alternative.
- Onion + Garlic: essential flavoring base;
- Fresh jalapeno: add slight warmth and flavor;
- Ground turmeric: a key ingredient. You just need a little dried ground turmeric to give the rice that signature warm yellow tinge and earthy flavor;
- Basmati rice: As I said above basmati rice is the best for this recipe. I prefer good quality uncooked long-grain white basmati rice. It gives the perfect fluffy texture. Basmati rice is sold in most supermarkets since it is a very popular kind. You can also buy on amazon here;
- Stock/broth: Homemade stock works best. Chicken stock gives the dish extra flavor. I have used my homemade chicken stock but any store-bought chicken stock is fine here. Just be sure it is low sodium. You can use vegetable stock for a vegetarian or vegan option;
- Ground cumin: adds to the flavor base;
- Salt and pepper: to season the rice;
- Cilantro/coriander leaves: for a hint of freshness and color. Parsley makes a nice substitution;
- Golden raisins: optional. It compliments the flavor. I like that it adds a touch of color to the yellow dish;
Instructions
- Rinse the basmati rice 3 to 4 times in water or until the water looks clear.
- Take the rice in a large container and add enough water to cover. Soak the rice for 15-20 minutes.
- Heat olive oil and butter in a heavy bottomed pot or pan over medium heat. Once the butter melted, add onion and garlic. Saute for 3-4 minutes or until onions soften.
- Add jalapeno, raisins, turmeric, ground cumin, ground pepper, and salt. Saute for a couple of seconds.
- Add soaked and drained basmati rice. Gently saute the rice for 1-2 minutes until slightly toasted. Do it with a light hand to avoid breaking the grains of rice.
- Add chicken stock and chopped cilantro and stir to mix. Bring the rice to a boil over high flame. Once the water on the surface of the rice dries up, reduce the flame to the lowest, cover and cook for 10 minutes.
- Your golden pilaf is ready. Turn off the flame, add some cilantro and allow the rice to sit covered for 5 minutes.
- Serve immediately. Enjoy!
Homemade Mediterranean Yellow Rice Cooking Tips
- The ratio of rice to liquid should be 1:2 which means for 1 cup of uncooked rice you will need 2 cups of liquid.
- Rinse the rice well to remove all the starch from its surface to prevent sticking.
- Soak the rice for 15-20 minutes. It produces perfectly cooked, fluffy rice.
- Gently saute the rice for 1-2 minutes before cooking with stock. It will make the rice even more fragrant and delicious.
- Cook the rice in stock, not water. Stock adds so much flavor to the rice, don’t skip it.
- 1 servings = 1 cup cooked rice = ½ cup uncooked rice
What to serve with Mediterranean Yellow Rice?
Yellow rice goes perfectly with Mediterranean dishes like Greek, Italian, Spanish, etc. It is great to serve with grilled or roasted chicken, seafood or kebabs, and curries. It also pairs beautifully with my chicken korma, butter chicken meatballs, or chicken boti kabab along with my Asian cucumber salad.
Storage
This mediterranean rice can be made ahead and stored in the refrigerator for up to 4 days in an airtight storage container. Just before serving, add a splash of stock and reheat in the microwave or on the stovetop.
`Did you make this recipe? Please leave a rating below. For more simple and easy recipes FOLLOW ME on Facebook, Twitter, Instagram, and Pinterest
Mediterranean Yellow Rice
INGREDIENTS ( 1 CUP = 250 ML )
- 1 cup long grain white basmati rice uncooked
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- ½ medium-sized onion chopped
- 2 garlic cloves minced
- 1 fresh jalapeno seeded and chopped
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons golden raisins optional
- 2 cups low-salt chicken stock or vegetable stock
- 2 tablespoons fresh cilantro or parsley, chopped
- ½ teaspoon salt or as required
INSTRUCTIONS
- Rinse the basmati rice 3 to 4 times in water or until the water looks clear.
- Take the rice in a large container and add enough water to cover. Soak the rice for 15-20 minutes.
- Heat olive oil and butter in a heavy bottomed pot or pan over medium heat. Once the butter melted, add onion and garlic. Saute for 3-4 minutes or until onions soften.
- Add jalapeno, raisins, turmeric, ground cumin, ground pepper, and salt. Saute for a couple of seconds.
- Add soaked and drained basmati rice. Gently saute the rice for 1-2 minutes until slightly toasted. Do it with a light hand to avoid breaking the grains of rice.
- Add chicken stock and chopped cilantro and stir to mix. Bring the rice to a boil over high flame. Once the water on the surface of the rice dries up, reduce the flame to the lowest, cover and cook for 10 minutes.
- Your golden pilaf is ready. Turn off the flame, add some cilantro and allow the rice to sit covered for 5 minutes.
- Serve immediately. Enjoy!
Notes
- The ratio of rice to liquid should be 1:2 which means for 1 cup of uncooked rice you will need 2 cups of liquid.
- Rinse the rice well to remove all the starch from its surface to prevent sticking.
- Soak the rice for 15-20 minutes. It produces perfectly cooked, fluffy rice.
- Gently saute the rice for 1-2 minutes before cooking with stock. It will make the rice even more fragrant and delicious.
- Cook the rice in stock, not water. Stock adds so much flavor to the rice, don’t skip it.
- 1 servings = 1 cup cooked rice = ½ cup uncooked rice
Leave a Reply