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This Mediterranean rice takes white plain ol’ rice and turns it into something worth writing home about. Cooked in savory stock and loaded with warm, toasted spices, dried fruits and nuts, and notes of sautéed garlic and onion, it’s the perfect testament to the region’s flavorful cuisine.
Rice is a pretty universal staple. Italian risotto, Spanish paella, Indian biryani, Macedonian lemon rice, West African jollof. There is so much you can do with this seemingly plain, mild white grain, but this easy, flavorful Mediterranean rice recipe is one of my favorites!
Reasons to Make This Mediterranean Rice Recipe
- Flavors. Between the warmth of the cinnamon, cumin, and turmeric, the subtle sweetness of the dried fruit, and the savory of the stock, onion, and garlic, this tasty side goes so far beyond your typical rice dish.
- Fun textures. I love the crunch that the toasted almonds bring to this yellow rice dish, along with the soft chew of the apricots and currants.
- Different, but easy. If you’ve been stuck on plain and simple white rice cooked in water (maybe stock on a good day), it’s time to break out of your rut. Try this delicious, surprisingly easy-to-make Mediterranean rice dish, and you won’t be sorry that you did. The turmeric turns this flavorful rice dish into a deep, earthy orange that is deliciously inviting.
Recipe Ingredients
- Long grain white rice: I used jasmine rice, but basmati would work beautifully as well. You could use brown rice instead, but it will take longer to cook.
- Olive oil & Butter: For sauteeing the vegetables, seasonings, and rice.
- Onion & Garlic: I suggest using a large white or yellow onion, and also, please try to use fresh garlic and skip the garlic powder here.
- Salt & black pepper: To enhance the flavors of the dish.
- Spices: We’re using a blend of turmeric, cumin, and cinnamon.
- Chicken broth: I normally use chicken stock or broth, but vegetable stock works just as well.
- White wine: You can skip the wine if you’d like, and use more stock instead.
- Currants: Raisins would also work.
- Dried apricots: We love the texture and sweetness that apricots add, but you can leave them out.
- Slivered almonds: You can buy them slivered or just slice your own. I recommend purchasing raw almonds, but if you’re short on time, buy pre-toasted slivered almonds.
Recipe Tips And Variations
- Rinse the rice. Rinsing rice removes excess starch, which can cause the rice to clump and become gummy when cooked.
- Toast your spices and rice. Toasting spices intensifies their taste and aroma and reduces raw, bitter notes, creating a deeply flavorful taste. Toasting the rice adds a nutty flavor to the dish.
- Fluff the rice. It’s important to give the rice a nice fluff with a fork once it is done cooking. This will help keep it from clumping.
- Experiment with spices. I used cumin, turmeric, and cinnamon, but feel free to add some paprika for a little spice or even a bit of saffron if you’re feeling fancy.
- Add veggies. Chop up some bell peppers and saute them with the onions and/or throw in some chopped oven roasted asparagus or sautéed garlic broccolini before serving.
- Add fresh herbs. I love adding a little fresh parsley (or cilantro, if I’m in the mood) to my Mediterranean rice.
Serving Suggestions
- Mediterranean dinner recipes. I love serving rice with Moroccan chicken tagine, pistachio crusted salmon, my Macedonian kebapi, and these chicken skewers.
- Vegetable sides. This rice deliciously complements my Mediterranean baked feta, these grilled begetables with Halloumi, and my easy grilled asparagus with lemon dressing.
- Salad. Mediterranean rice works well with your favorite main dish and a side salad, such as this green goddess salad, but also makes a great accompaniment to a Mediterranean cobb salad or my chopped salmon salad.
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Mediterranean Rice
Mediterranean rice cooked in a savory stock packed with toasted spices, dried fruits, and nuts. This is a flavorful and textured rice dish that's hard to resist.
Ingredients
- 2½ cups white long-grain rice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, diced
- ½ teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon ground turmeric
- ½ tablespoon ground cumin
- 1 teaspoon ground cinnamon
- ¼ teaspoon fresh ground black pepper
- 4 cups chicken or vegetable stock
- ½ cup white wine
- ½ cup currants
- ½ cup dried apricots, chopped
- ¾ cup slivered almonds
Instructions
- Rinse the rice. In a fine-sieved mesh strainer or colander, rinse the rice under cold water until the water runs clear. Drain and set aside.
- Sauté the veggies. Melt the butter over medium heat in a large, heavy-bottomed skillet. Turn the heat to medium-high and add the olive oil. Add the onion to the pan, season with salt, and sauté for 3 minutes or until translucent. Add the garlic and sauté for 15 seconds or until fragrant.
- Toast the spices. Stir the turmeric, cumin, cinnamon, and black pepper into the sauteed veggies and cook for a minute, stirring continuously.
- Toast the rice. Add the rinsed rice to the pan and cook for 1 minute, stirring continuously.
- Deglaze the pan. Pour the white wine into the pan and let it cook for 30 seconds. Stir the stock into the rice, scraping up any browned bits from the bottom of the pan.
- Cook the rice. Bring the mixture to a boil and then reduce the heat to low. Cover the pan, and cook for 15 minutes or until the liquid is fully absorbed and the rice is tender.
- Toast the almonds. While the rice is cooking, add the slivered almonds to a small skillet over medium heat. Let them cook, stirring frequently, until they turn golden brown. Remove from the heat and set aside.
- Put it all together. Once the rice is done cooking, fluff it with a fork and fold in the currants, dried apricots, and toasted almonds. Serve.
Notes
- White Long Grain Rice: Rinse the rice to prevent clumping and gumminess, and make sure to fluff the cooked rice to avoid clumping.
- Brown Rice: When adapting a white rice recipe for brown rice, you’ll primarily need to adjust the cooking time and the amount of liquid. Brown rice typically takes longer to cook and requires more liquid than white rice. You’ll need to use about 4.5 to 5 cups of chicken broth and cook the brown rice for 40 to 45 minutes or until the liquid is absorbed and the rice is tender.
- White wine: You can skip the wine and use more broth/stock instead.
- Spices: Play with spices and add what you prefer; I sometimes use paprika or saffron.
- Add veggies like bell peppers or asparagus.
- Fruits & Nuts: Instead of currants, you can also use raisins. Swap out the nuts, too, and try the rice with pine nuts.
- Finish with fresh herbs like parsley or cilantro for added flavor.
Nutrition
Serving: 0.5cup | Calories: 274kcal | Carbohydrates: 45g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 226mg | Potassium: 331mg | Fiber: 2g | Sugar: 9g | Vitamin A: 235IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Mediterranean Rice
Here’s a quick rundown of how to make Mediterranean rice. For more thorough instructions, scroll to the recipe card below.
- Rinse the rice. Rinse the rice well under cold water using a fine mesh strainer.
- Sauté the veggies. Season and saute the onions in the butter and olive oil over medium-high heat. Once translucent, add the garlic and sauté until fragrant.
- Toast the spices. Stir the turmeric, cumin, cinnamon, and pepper into the sauteed veggies and cook for a minute or so, stirring continuously.
- Toast the rice. Add the rinsed rice to the pan and cook for 1 to 2 minutes, stirring continuously.
- Deglaze the pan. Pour the white wine into the pan and let it evaporate. Stir in the stock.
- Cook the rice. Bring the mixture to a boil and then reduce the heat to low. Cover the pan, and cook for 15 minutes.
- Toast the almonds. Toast the almonds over medium heat.
- Put it all together. Fluff the rice with a fork and fold in the currants, dried apricots, and toasted almonds.
How to Store & Reheat Leftovers
- Refrigerator. Allow the rice to cool to room temperature before sealing it in an airtight container. Store it in the fridge for up to 5 days.
- Freezer. Once the rice has cooled completely, seal it in a freezer-safe airtight container and store it in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating.
- To reheat. Heat a splash of olive oil in a skillet over medium heat and add the rice. Saute until heated through. Alternatively, pop your leftovers in the microwave. Heat at 30-second intervals until heated through.
