Print

One-Pot Mediterranean Yellow Rice with Lemon and Herbs

A close-up of fluffy, yellow mediterranean rice topped generously with chopped fresh parsley.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy Mediterranean rice in one pot for a flavorful side dish or light main meal. It features bright lemon, aromatic spices like turmeric, and fresh herbs, requiring minimal cleanup for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups long-grain white rice or basmati rice
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cumin
  • 2 1/4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh dill (optional)
  • 2 tablespoons toasted pine nuts for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, turmeric, and cumin. Cook for 1 minute until fragrant.
  3. Add the rice to the pot and stir constantly for 2 minutes to lightly toast the grains.
  4. Pour in the vegetable broth, salt, and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 to 18 minutes, or until all the liquid is absorbed. Do not lift the lid during this time.
  6. Remove the pot from the heat and let it stand, covered, for 10 minutes. This step helps create fluffy rice.
  7. Fluff the rice gently with a fork. Stir in the lemon zest, fresh lemon juice, parsley, and dill, if using.
  8. Serve immediately, garnished with toasted pine nuts if desired. This makes a great zesty rice side.

Notes

  • For a heartier meal, stir in one can of rinsed and drained chickpeas along with the fresh herbs in the final step.
  • If you prefer a Greek lemon rice side dish flavor, increase the lemon juice to 4 tablespoons and add 1/4 cup of chopped sun-dried tomatoes with the broth.
  • You can cook this recipe in a rice cooker by using the broth and spices, then stirring in the lemon and herbs after the cooking cycle finishes.

Nutrition

Find it online: https://yummagnet.com/mediterranean-rice-one-pot-lemon-herb-recipe/