Mediterranean Rice Pilaf
This Mediterranean Rice Pilaf is bursting with vibrant flavors and textures! A perfect side for any meal, it's easy, delicious, and visually stunning!
Servings: 4 servings
Ingredients
- 6 oz Basmati rice rinsed
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 Tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 oz raisins
- 1 oz olives
- 1 cup veggie broth
- 1 oz pistachio nuts
- 2 Tbsp freshly chopped cilantro
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Start by measuring out your ingredients. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes or until translucent.
- Next, stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the turmeric, cumin, and cinnamon. Stir well to coat the onions and garlic in the spices, allowing them to toast slightly for about 1-2 minutes.
- Add the rinsed basmati rice to the saucepan, stirring to combine. Cook for 1-2 minutes, allowing the rice to toast and absorb the flavors.
- Pour in the veggie broth, and add the raisins, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the saucepan with a lid and let it simmer for about 15 minutes, or until the rice is tender and the liquid has been absorbed.
- Once the rice is cooked, remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the rice gently with a fork.
- Stir in the chopped olives and pistachios, then sprinkle with freshly chopped cilantro before serving.
Equipment
- Medium Saucepan
- Wooden Spoon
- Measuring cups and spoons
- Chopping board and knife
- Serving dish
Notes
- Always rinse the rice until the water runs clear to ensure fluffiness.
- This pilaf can be made ahead of time and stored in the fridge for up to 3 days.
- Add seasonal vegetables for extra color and nutrition.