What gives Mediterranean Rice the yellow color?

The yellow color comes from the spices of turmeric and paprika, along with cooking it in chicken stock to bring in extra flavors and color.

What kind of rice is used in Mediterranean Yellow Rice?

A long grain rice is used, usually basmati rice. Jasmine rice is also considered a long grain and can be used in this recipe.

Why rinse rice before cooking?

This helps to remove extra starches on the rice, which will result is a fluffier texture that isn't all stuck together.

How to Store leftover rice?

Store the rice in a sealed container in the fridge. Reheat on the stovetop in a covered pot on medium low heat, stirring often, for about 7-8 minutes until warm. You can also microwave until hot.

Mediterranean Yellow Rice Recipe (Quick & Easy)

Name: Mediterranean Yellow Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: mediterranean
Ingredients: 1 and 1/4 cup basmati rice, rinsed and drained; 1 tablespoon olive oil; 1 tablespoon butter; 1/4 cup yellow onion, diced small; 2 garlic cloves, minced; 1/2 teaspoon turmeric; 1/4 teaspoon paprika; 1/2 teaspoon salt; 2 and 1/4 cup chicken stock; 1/4 cup sliced almonds; 1 tablespoon fresh parsley, minced; Optional: lemon wedges for serving

Description

This Mediterranean Yellow Rice is so delicious and super easy to make. Turmeric and paprika bring in a vibrant yellow hue and a ton of flavor. This easy rice dish is ready to eat in less than 40 minutes.

Ingredients

Scale

1 and 1/4 cup basmati rice, rinsed and drained
1 tablespoon olive oil
1 tablespoon butter
1/4 cup yellow onion, diced small
2 garlic cloves, minced
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/2 teaspoon salt
2 and 1/4 cup chicken stock
1/4 cup sliced almonds
1 tablespoon fresh parsley, minced
Optional: lemon wedges for serving

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Instructions

Preheat the oven to 350 degrees. Rinse the rice in the colander to remove starches.
In a dutch oven or large pot, heat the stovetop to medium low heat. Add in olive oil and butter until melted. Toss in onions and cook for 3 to 4 minutes until softened, stirring frequently.
Sprinkle in minced garlic, paprika, turmeric, and salt. Stir and cook until fragrant, about 1 minute.
Stir in the basmati rice in the dutch oven and cook for 2 minutes.
Pour chicken stock into the dutch oven over the rice and bring heat to medium high. Allow the chicken stock to come to a boil. Cover and turn the stovetop heat to low. Cook on low covered for 15 minutes. Then, turn off the heat and do NOT uncover for 10 more minutes.
While the rice is cooking, lay the almonds out on a cookie sheet and bake for 8 minutes. Remove from oven and allow them to cool.
Uncover and fork fluff the rice.
Top with fresh parsley and almonds. Serve with lemon wedges and enjoy!

Equipment

Colander

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dutch oven

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Notes

When cooking the onion, look for translucent color, rather than browning. If it starts to brown, turn down the heat just a bit.
Even though it's tempting, it's really important to leave the lid on without allowing the steam to come out for 10 minutes at the end of cooking. No peaking!
I recommend serving the almonds sprinkled on top of the rice. They lose some of their crunch if stirred into the yellow rice.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: side dish
Method: stovetop
Cuisine: mediterranean