One-Pot Mediterranean Yellow Rice with Lemon and Herbs
A flavorful one-pot dish featuring turmeric, cumin, lemon, and fresh herbs, perfect as a side or main dish.
Equipment
- large pot or Dutch oven
Ingredients
- 2 tablespoon olive oil
- 2 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 3 cup long-grain white rice (Basmati recommended), rinsed
- 5 cup vegetable broth
- 2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- Zest of 2 lemon
- ½ cup chopped fresh parsley
- 4 tablespoon chopped fresh dill
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Add the minced garlic, turmeric, and cumin. Cook for 1 minute until fragrant, stirring constantly.
- Add the rinsed rice, vegetable broth, salt, and pepper to the pot. Stir once to combine.
- Bring the mixture to a boil over high heat.
- Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly, and simmer for 15 minutes without lifting the lid.
- Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. Do not lift the lid during this resting period.
- Remove the lid. Fluff the rice gently with a fork.
- Stir in the lemon zest, lemon juice, fresh parsley, and fresh dill. Serve warm.
Notes
Rinsing the rice removes excess starch, helping the final dish stay fluffy. For a complete meal, stir in 1 can of drained and rinsed chickpeas or white beans after fluffing the rice. If you prefer a stronger yellow color, add a small pinch of saffron threads along with the turmeric.
Nutrition
Serving: 3cupCalories: 285kcalCarbohydrates: 55gProtein: 6gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3.5gSodium: 450mgFiber: 2gSugar: 1g
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