Easy Mediterranean Yellow Rice
Enjoy this delicious and easy-to-make Mediterranean Yellow Rice recipe. Using simple pantry staples and natural coloring agents, this flavorful side dish is the perfect accompaniment to falafel gyros and homemade hummus.
Equipment
- Rice Cooker (use the equipment you have)
- Pan (use the equipment you have)
- Oven (use the equipment you have)
- Microwave (use the equipment you have)
- Instant Pot (use the equipment you have)
Ingredients
- 1 cup of dry long-grain white rice
- 2 teaspoons minced garlic (2 garlic cloves)
- ½ teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon sea salt
- 1½ cups cold water
- 2 tablespoons chopped cilantro (coriander) leaves
- 1 tablespoon pine nuts
Instructions
- Rinse the rice under cold water for a few minutes.
- Add the rice, turmeric, paprika, cumin, sea salt, and water into a pan or rice cooker.
- Follow the instructions below for cooking with your chosen equipment.
Rice Cooker (My Favorite Method)
- Turn on the rice cooker. Your rice cooker should let you know when the rice is cooked and turn itself to a keep warm function.
Pan
- Cover the pan with a lid and bring it to a boil.
- Next reduce the heat and let it simmer in low heat for about 45 minutes
- Then keep it covered and let stand for 10 minutes before serving.
Oven
- Preheat the oven to 375°F (190°C).
- Add all the ingredients to a baking dish, stir and cover tightly with foil.
- Bake for about 20-27 mins.
- Check to see if the water is absorbed about about 20 mins, if so then your rice is done cooking.
- Rest for about 5-10 minutes before removing it from the oven and serving.
Microwave
- Add all the ingredients to a microwave safe dish and stir them together.
- Keep the dish uncovered and microwave on high for 10 minutes.
- Once you see small steam holes appear, that means most of the water has disappeared, cover the dish with a microwave-safe lid or plastic wrap and microwave for another 4 minutes.
- Once done, keep covered and let it stand for about 5 minutes before serving.
Instant Pot
- Add all the ingredients into the instant pot.
- Close the lid, and seal the venting knob.
- Cook on high pressure for 3 minutes, then natrual release for 10 minutes.
- Turn the knob into venting position to release the remaining pressure and open the lid.
To Serve
- Mix the rice with the cilantro (coriander) with the pine nuts.
Notes
Storage: This recipe keeps in the fridge for up to 4 days in an air-tight container. It also freezes well for up to 3 months. Defrost it before using it. Reheat it by warming it up gently in a pan.
Nutritional Information: The nutritional information is for one serving of the recipe.
Ingredient Swaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.
Alternative Cooking Methods: This recipe works well in an Instant Pot, Ninja Foodi Max, or any other pressure cooker.