Mediterranean Yellow Rice and Vegetables Recipe - Allrecipes.com
Mediterranean Yellow Rice and Vegetables Recipe
  • READY IN 40 mins

Mediterranean Yellow Rice and Vegetables

Recipe by  

"A quick and easy way to cook the most flavorsome yellow rice and the best-ever vegetables."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Pour the vegetable broth, chicken broth, and pineapple juice into a large saucepan, and bring to a boil over high heat. Stir in the brown rice, raisins, turmeric, and cumin, bring back to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 10 minutes.
  2. Heat 1 tablespoon of oil in a skillet over medium heat; cook and stir the onion, zucchini, mushrooms, red and yellow pepper for about 5 minutes, until the vegetables have softened.
  3. While the vegetables are cooking, stir together honey, 1 tablespoon of oil, lemon juice, ginger, and black pepper in a bowl. Stir honey mixture, cooked vegetables, and pineapple into the cooked rice, bring the mixture back to a boil, and serve hot.
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Reviews More Reviews

Sep 21, 2009

This was really, really good served with roasted lamb. I think it would be good with chicken too! Next time, I'll make sure I have "instant" brown rice, or use basmati, the cooking time will be much less than the 45 minutes it took to cook regular brown rice! I may try adding a little heat with some red pepper flakes. Overall, this was great!

 
Oct 13, 2009

It had a weird flavor that didn't seem to be as good as all the ingredients that went into it. The citrus flavor really came through, if that's what your goal is.

 

6 Ratings

Jan 30, 2012

A little heavy on the spices, I would scale back on the turmeric and cumin next time or just add more rice to the pot. It took more like 1 hr to prepare. Also, I can't eat onions or MSG (migraines) so I used 4 cups Progresso Tuscany chicken broth, and just omitted the onion. I had ground ginger from another recipe so I didn't buy fresh; I doubt it made a difference. It's wonderful served with harira (soup) and warm batbout (pitas). Everyone complimented me on it when I brought it to Bible study!

 
Aug 03, 2013

Tried chicken in it, and Aztec rice. Was ok

 
Jul 13, 2012

I wanted so much to like this recipe since I like everything that went into it- but unfortunately it really didn't work at all for me. Would not make again.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 66.5 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 170 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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