This quick and easy Mediterranean yellow rice recipe yields flavorful and fluffy rice with a vibrant blend of aromatic spices. Serve this vegan Greek pilaf as a delicious side dish alongside kebobs, lamb koftas, or grilled veggies. Optional toasted pine nuts add a delightful crunch.
Mix in turmeric, cumin, paprika, and salt. Toast the spices until fragrant, about 1 minute.
Pour in water, scraping the bottom of the pot to release any stuck bits, and add the rinsed and drained basmati rice. Stir well to combine.
Bring the water to a boil, then cover the pot with a lid and reduce the heat to low. Simmer for 20 minutes or until the rice is tender and fluffy.
Remove the pot from heat and stir in the chopped cilantro, parsley, and toasted pine nuts (or almonds). Serve immediately and enjoy with your favorite dishes!
Notes
Note: Leftover rice can be stored in an airtight container in the refrigerator for up to 3-5 days. It also freezes well in a freezer-safe container for up to 4-6 months.