Mediterranean Yellow Rice Recipe
A fragrant and colorful basmati rice dish infused with turmeric, cumin, and paprika, finished with fresh herbs and toasted pine nuts. Perfect as a side for grilled meats or vegetables.
Ingredients
- 29.6 ml olive oil
- 0.5 sweet onion finely diced
- 3 clove garlic finely minced
- 3.7 ml turmeric
- 1.23 ml cumin
- 1.23 ml paprika
- 6.16 ml salt
- 532 ml water
- 355 ml basmati rice rinsed
- 29.6 ml cilantro finely chopped
- 29.6 ml parsley finely chopped
- 59.1 ml pine nuts toasted
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 200 mg
- Iron: 3 mg
- Magnesium: 53.3 mg
- Phosphorus: 215 mg
- Potassium: 521 mg
- Zinc: 1.85 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml olive oil
- 3.7 ml turmeric
- 1.23 ml cumin
- 1.23 ml paprika
- 6.16 ml salt
- 532 ml water
Prepare
- 0.5 sweet onion, finely diced
- 3 clove garlic, finely minced
- Rinse 355 ml basmati rice
- 29.6 ml cilantro, finely chopped
- 29.6 ml parsley, finely chopped
- Toast 59.1 ml pine nuts
Let's Cook
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Step 1.
Heat olive oil in a medium-sized pot over medium heat. Add the finely diced onion and sauté for 2–3 minutes, until the onion becomes translucent.
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Step 2.
Add the minced garlic to the pot and continue sautéing for another minute, until fragrant.
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Step 3.
Stir in turmeric, cumin, paprika, and salt. Cook for about 1 minute, stirring constantly, until the spices are fragrant.
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Step 4.
Pour in the water and scrape the bottom of the pot to release any stuck bits. Add the rinsed basmati rice, stir well, and bring the water to a boil.
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Step 5.
Once boiling, cover the pot with a lid, reduce the heat to low, and simmer for 20 minutes, or until the rice is tender and fluffy.
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Step 6.
Remove the pot from heat. Gently fold in the chopped cilantro, parsley, and toasted pine nuts. Serve immediately.