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Fluffy yellow rice in a pot with almonds and parsley mixed throughout.
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Mediterranean Yellow Rice

Fluffy Mediterranean Yellow Rice with fragrant basmati, turmeric, fresh herbs, and almonds - a flavor-packed side that goes with everything!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mediterranean
Diet: Vegetarian
Skill Level: Beginner
Servings: 6 Servings
Author: Rena

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.
    Onion, carrot, and garlic mixture cooking down with turmeric before adding the broth.
  • Sprinkle in 1½ teaspoon turmeric powder, then add the drained rice.
    Basmati rice being stirred into sautéed onion, carrot, and garlic mixture in the pot.
  • Cook while stirring continuously for 2-3 minutes so each grain gets coated in oil and spices.
    Rice cooking in turmeric broth, bubbling gently in a large pot.
  • 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.
    Broth bring poured into yellow rice, simmering away.
  • Remove from heat and keep covered for 5 minutes to finish steaming.
    Fluffy turmeric rice in a pot after cooking, before adding garnishes.
  • 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.
    Pot of cooked yellow rice with chopped parsley and sliced almonds scattered on top.

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

Calories: 281kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 763mg | Potassium: 279mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3866IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg