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Bright, fragrant, and so simple to make, Mediterranean Yellow Rice is the kind of side that instantly lifts a meal. The basmati turns tender with each grain separate, turmeric gives it that gorgeous golden glow, and toasted almonds bring a light crunch. Make it with vegetable broth to keep it plant-based, or pair it with grilled chicken, lamb, or salmon for a heartier dinner.
This yellow rice recipe takes me right back to my mom and grandma in the kitchen, cooking golden rice for big family gatherings. It’s been on our table for generations, and now it’s one of my go-to sides for my family. The kids love how mild and familiar it is, and the grown-ups appreciate the warm spices and fresh herbs. I always rinse the rice until the water runs clear, use basmati for that light texture, and finish with toasted almonds – my husband swears they make the dish!
You might also enjoy my Mediterranean Artichoke and Tomato Salad, Cilantro Lime Rice, or Garlic Roasted Broccolini.
Recipe Overview
Tips from my kitchen
Before You Get Started
A few helpful tips before you dive in:
- Rinse the basmati until the water’s clear for light, fluffy grains.
- Veggie broth is my go-to, but chicken broth works great too.
- Toast the rice with turmeric first – it’s magic for flavor and color.
- Add parsley and almonds right before serving to keep them fresh.
Ingredients needed
Below is a visual of the ingredients I used to make this yellow rice. Full measurements are listed further down in the recipe card.
Variations & Tips
→ Skip the nuts or swap for pine nuts, pistachios, cashews, or sunflower seeds. You can also toast the nuts before adding them to the rice for a nice upgrade in flavor.
→ Stir in peas, bell peppers, or spinach for extra veggies.
→ Add chickpeas for more protein and a heartier side.
→ Use chicken broth instead of vegetable broth if serving with poultry.
→ Top with golden raisins or a squeeze of lemon juice for a fresh twist.
Common Questions
Yes! Jasmine rice will work fine, but it’s softer and a little stickier than basmati.
You can use a pinch of saffron or curry powder, but the flavor will be a bit different.
Usually it’s from too much liquid or overcooking. Stick to the recipe measurements and timing.
If you do not have broth, that’s fine. Just use water instead.
How to Make Mediterranean Yellow Rice
Here’s how I make it turn out perfect every time:
1️⃣ Rinse Rice and Sauté Veggies
Rinse basmati rice under cold water until clear, then drain and set aside. In a deep skillet, heat olive oil over medium heat, add onion, carrots, and garlic, and sauté for 5 minutes until soft.
✏️ Rinsing the rice removes excess starch and keeps the grains fluffy, not sticky.
2️⃣ Add Turmeric and Rice
Stir the turmeric and the prepared rice into the sautéd mixture.
✏️ Turmeric brings warm flavor and a gorgeous golden color.
3️⃣ Toast the Rice
Cook, stirring, for 2-3 minutes so the grains are coated in oil and spices.
✏️ Toasting boosts flavor and helps the rice stay separate.
4️⃣ Simmer with Broth
Pour in vegetable broth, stir, and bring to a boil. Reduce to a gentle simmer, cover, and cook 15-18 minutes until liquid is absorbed.
✏️ A slow simmer ensures even cooking without burning.
5️⃣ Cover and Rest
Remove from heat, keep covered, and let sit 5 minutes.
✏️ This lets the rice finish steaming.
6️⃣ Fluff and Finish
Fluff the rice with a fork, then stir in salt, pepper, chopped parsley, and sliced almonds.
✏️ Adding herbs and almonds at the end keeps them fresh, vibrant, and crunchy.
Storage & Make-Ahead Tips
- Fridge: Keep in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the microwave or on the stove with a splash of water or broth until it’s nice and fluffy again. Just reheat what you’ll eat. Rice is safest when it’s only reheated once, so be sure to cool and store it quickly.
Mediterranean Yellow Rice
Ingredients
- 1½ cups basmati rice
- 1½ tablespoons olive oil
- 1 medium Sweet onion, finely chopped
- 2 medium carrots, peeled and grated
- 3-4 garlic cloves, minced
- 1½ teaspoon turmeric powder
- 2¼ cups vegetable broth, or water
- Kosher salt and ground black pepper, to taste
- ⅓ cup chopped parsley
- ⅓ cup sliced almonds
Instructions
- Rinse the 1½ cups basmati rice under cold water until it runs clear, removing excess starch. Drain well and set aside. In a deep skillet, heat 1½ tablespoons olive oil over medium heat, then add 1 medium Sweet onion, grated 2 medium carrots, and minced 3-4 garlic cloves. Sauté for about 5 minutes, stirring often, until softened and fragrant.
- Sprinkle in 1½ teaspoon turmeric powder, then add the drained rice.
- Cook while stirring continuously for 2-3 minutes so each grain gets coated in oil and spices.
- Pour in the 2¼ cups vegetable broth and stir to combine. Bring to a boil, then lower to a gentle simmer. Cover and cook for 15-18 minutes until the liquid is absorbed.
- Remove from heat and keep covered for 5 minutes to finish steaming.
- Fluff the rice with a fork, then stir in Kosher salt and ground black pepper, ⅓ cup chopped parsley, and sliced ⅓ cup sliced almonds.
Notes
- Rinse rice until water runs clear for the fluffiest grains.
- Toast rice with turmeric before adding broth for deeper flavor and color.
- Add parsley and almonds at the very end so they stay fresh and crunchy.
- Only reheat rice once, and store it quickly after cooking.
Storage & Reheating
- Fridge: Up to 4 days in an airtight container.
- Freezer: Up to 3 months; thaw overnight in fridge.
- Reheating: Microwave or stovetop with a splash of broth or water; reheat only once.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Mediterranean Yellow Rice
This is one of those sides that just works with everything. I love serving it alongside juicy chicken, tender fish, or something hot off the grill. It’s also great with a fresh salad or roasted veggies when you want something lighter.
- Greek Baked Chicken Breast
- Mediterranean Chicken Skillet
- Pineapple Chicken Kabobs
- Authentic Shish Tawook
- Beef Kafta
- Chicken Shawarma
- Mediterranean Baked Salmon
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- Wild Rice Pilaf Stuffing
- How to Cook Rice on Stove
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- Cilantro Lime Cauliflower Rice
- Creamy Chicken and Rice Soup
- Chicken Cauliflower Rice Casserole
