Mediterranean Yellow Rice
Side
Ingredients
1 Tablespoon olive oil
½ cup onion, diced small
2 cloves garlic, minced
¼ teaspoon ground cumin
½ teaspoon turmeric powder
salt and pepper, to taste
1 ½ cups long-grain white rice, rinsed and drained
2 ¼ cups water
¼ cup pine nuts
2 tablespoons fresh cilantro, chopped
Description
Lightly seasoned with garlic, cumin, and cilantro, vibrant turmeric yellow Mediterranean rice is an easy 30 minute vegan side dish.
Directions
1 Heat the olive oil in a large pot over medium heat. Add the onions and saute until softened and slightly translucent.
2 Add the garlic, cumin, turmeric, salt and pepper, and rice to the pot.
3 Stir frequently for a couple of minutes until the rice starts to look translucent.
4 Stir in the water and bring to a simmer.
5 Reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender.
6 Remove the pot from the heat. Lift up the lid and lay a clean dish towel over the top. Replace the lid on top of the towel and allow the rice to steam for 5-10 minutes.
Fluff the rice with a fork and fold in the pine nuts and cilantro. Taste and adjust for salt and pepper, as needed. Serve.
Notes
Storing and freezing:
Leftover rice can be covered and refrigerated for 3-4 days or frozen for up to 3 months. I like to use a resealable bag for freezing room-temperature rice.
To reheat from frozen, defrosting the rice isn't necessary. Add a few tablespoons of water before reheating it in a pot on the stove or in a microwave-safe bowl.
Brown rice:
If you would like to make this recipe with long-grain brown rice, you will need to add about ½ cup extra water. In addition, the cooking time will be longer.
Nut-free option:
Hemp seeds can be used in place of the pine nuts.
Nutrition
Calories: 235kcal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Sodium: 8mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 21mg | Iron: 0.8mg