Yellow Rice Mediterranean (Print Version)
# Ingredients:
→ Base
01 -
1 ½ cups of rinsed basmati rice
02 -
½ sweet onion, diced small
03 -
3 garlic cloves, minced finely
04 -
2 tablespoons of olive oil
→ Spices
05 -
¼ teaspoon of smoked paprika
06 -
¾ teaspoon of ground turmeric
07 -
1 ¼ teaspoons of salt
08 -
¼ teaspoon of ground cumin
→ Garnish
09 -
2 tablespoons each of finely chopped parsley and cilantro
10 -
¼ cup toasted pine nuts
→ Liquid
11 -
2 ¼ cups of water
# Instructions:
01 -
Heat up the oil in a pot over medium, then toss in the diced onion. Stir it around for a few minutes until it looks translucent. Add your minced garlic and cook that another minute, stirring constantly.
02 -
Sprinkle in the turmeric, cumin, paprika, and salt. Stir and let them cook for about a minute until they smell amazing.
03 -
Pour in the water, making sure to scrape up any bits stuck at the bottom. Stir in the rice, then wait for the water to start boiling.
04 -
Once it reaches a boil, pop a lid on the pot and drop the heat down to low. Let it simmer gently for 20 minutes, or until the rice is soft and fluffy.
05 -
Take the pot off the heat and gently mix in the cilantro, parsley, and toasted pine nuts. Dish it up right away!
# Notes:
01 -
Rinse the rice well to keep it from turning clumpy.
02 -
Toast the spices to bring out their bold flavors.
03 -
Keep an eye on pine nuts—they burn super fast!
04 -
Finely chop your fresh herbs for even mixing.
05 -
Store leftovers in a sealed container in the fridge for up to five days.
06 -
Freeze extras in a freezer-safe container for no more than 4 months.
07 -
Try reheating in short microwave bursts or on the stove with a touch of oil and water.