Mediterranean Yellow Rice and Vegetables

Rating: 3.75 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

By sasa

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
336 calories; protein 5.8g; carbohydrates 66.5g; fat 6.6g; sodium 169.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

WatsonGrl
Rating: 5 stars
09/21/2009
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! Read More
Helpful
(6)

Most helpful critical review

LOVIELOVER19
Rating: 2 stars
10/13/2009
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. Read More
Helpful
(5)
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
WatsonGrl
Rating: 5 stars
09/21/2009
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! Read More
Helpful
(6)
LOVIELOVER19
Rating: 2 stars
10/13/2009
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. Read More
Helpful
(5)
Musser22627
Rating: 4 stars
01/30/2012
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! Read More
Helpful
(4)
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sabrinahlm
Rating: 5 stars
07/20/2015
This recipe turned out great and I will definitely make it again!! I did however make a few changes which I think improved the dish overall: I added more vegetables - a whole yellow pepper whole red pepper both green zucchini and lots of yellow zucchini sliced leek (I had it on hand) and more mushrooms. I omitted the lemon - it's not a quite a fit for this dish if you ask me... Plus I added 2 cans of drained garbanzo beans - incredible - and now a complete meal!! Instead of instant brown rice I used some already prepared brown rice (I cook big batches and freeze it in small portions); I used about 3 1/2-4 cups of rice total to absorb the liquid - the rice is wonderful in this dish. I doubled the cumin and used ground ginger instead of fresh (I got lazy). A little pepper and (quite a bit) of salt to taste. The pineapple (I used canned instead of fresh) was my husband's favorite part. Read More
Helpful
(2)
SunnyDaysNora
Allstar
Rating: 2 stars
07/13/2012
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. Read More
Helpful
(1)
nokomis
Rating: 3 stars
08/03/2013
Tried chicken in it and Aztec rice. Was ok Read More
Helpful
(1)
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willbullock
Rating: 5 stars
01/18/2021
Super recipe! This is a great way to use up extra rice you’ve cooked, either brown or white rice. I actually threw mine together and then afterward went to see if there was such a dish already on here. I found this one and it’s almost identical. I used white rice I’d already cooked and wanted to use up. Had canned pineapple chunks in the pantry. I added some curry seasoning in addition to the other spices already in the recipe. I also used a cup of chicken stock and a can of coconut milk in mine as the rice was already cooked. I added some white pepper, and chopped fresh mint and cilantro. For veggies I just used what I had I. The freezer with was a red and yellow pepper and onion mix, green peas, and broccoli. Read More
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