Mediterranean Yellow Rice (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
½ sweet onion, finely diced
03 -
3 cloves garlic, finely minced
04 -
1 ½ cups basmati rice, rinsed
→ Spices
05 -
¾ teaspoon turmeric
06 -
¼ teaspoon cumin
07 -
¼ teaspoon paprika
08 -
1 ¼ teaspoons salt
→ Garnish
09 -
2 tablespoons cilantro, finely chopped
10 -
2 tablespoons flat-leaf parsley, finely chopped
11 -
¼ cup pine nuts, toasted
→ Liquid
12 -
2 ¼ cups water
# Instructions:
01 -
Add oil and diced onion to a medium-sized pot over medium heat. Sauté for 2-3 minutes, or until onion becomes translucent. Add crushed garlic and continue sautéing for another minute.
02 -
Mix in turmeric, cumin, paprika, and salt. Toast until fragrant, about 1 minute.
03 -
Pour in water, scraping the bottom of the pot to release any bits that are stuck, and add in the rice. Give it a good stir, and bring the water to a boil.
04 -
Once boiling, cover the pot with a lid and reduce heat to low. Simmer for 20 minutes, or until rice is tender and fluffy.
05 -
Remove the pot from the heat and mix in chopped cilantro, parsley, and toasted pine nuts. Serve immediately.
# Notes:
01 -
Rinse the rice thoroughly before cooking to ensure fluffy grains
02 -
Toast the spices for deeper, richer flavor
03 -
Watch pine nuts closely while toasting as they burn quickly
04 -
Finely chop herbs to ensure even distribution throughout the rice
05 -
Refrigerate leftovers in an airtight container for up to 5 days
06 -
Freeze in a freezer-safe container for up to 4 months
07 -
Reheat in microwave in 30-second intervals or in a skillet with a bit of oil and water