Mediterranean Rice
Mediterranean rice, aka yellow rice, is your new favorite one pot dish. It can be made in under 30 minutes, and most of that is hands-off time. It's so simple you probably have all the ingredients in your pantry already.
Ingredients
- 1½ cups basmati rice
- 1 tablespoon olive oil
- ½ yellow onion finely chopped
- 3 garlic cloves minced
- 1¼ teaspoons turmeric
- 1 teaspoon cumin
- 2¼ cups water
- salt and pepper to taste
- ¼ cup pine nuts toasted
- ¼ cup cilantro finely chopped
- ¼ cup parsley finely chopped
Instructions
- Rinse the rice in cold water until the water runs clear. Drain and set aside.
- In a medium pot, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 5 minutes.
- Add the turmeric and cumin to the pot and stir until the onion is coated with the spices.
- Add the minced garlic and saute for about 30 seconds, being careful not to let the garlic burn.
- Add the rice to the pot and stir until the rice is coated with the onion and spice mixture.
- Add the water, salt, and pepper to the pot and stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
- While the rice is cooking, toast the pine nuts. Heat a dry skillet over medium heat. Add the pine nuts, and spread them out in an even layer. Stir occasionally. Toast the pine nuts for about 3-5 minutes, or until they're lightly browned and fragrant.
- When the rice is finished cooking, remove the pot from the heat and let it sit for 5 minutes with the lid on. This allows the rice to steam.
- Stir in the chopped cilantro, parsley and toasted pine nuts. Fluff the rice with a fork and enjoy!
Notes
Storage Instructions:
- Refrigerate: If you plan to eat the leftover rice within a day or two, the easiest way to store it is in an airtight container in the refrigerator. Make sure the rice has cooled to room temperature before placing it in the container, and try to minimize the amount of air in the container to help prevent the rice from drying out. When you're ready to eat the rice, you can reheat it in the microwave or on the stovetop.
- Freeze: If you have more rice than you can eat within a few days, you can freeze it for later. Let the rice cool to room temperature, then transfer it to a freezer-safe container or bag. Press out as much air as possible before sealing the container or bag, and label it with the date. The rice will keep well in the freezer for up to three months. To reheat the frozen rice, you can microwave it, or let it thaw overnight in the refrigerator before reheating it on the stovetop.
Nutrition
Calories: 355kcalCarbohydrates: 59gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 15mgPotassium: 210mgFiber: 2gSugar: 1gVitamin A: 393IUVitamin C: 7mgCalcium: 44mgIron: 2mg
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