Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!
Mediterranean Style Jasmine Rice
Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!
Ingredients
- 2 Cups Uncooked, Long Grain, Jasmine Rice
- 3 Cups Chicken Broth I make my own "Better The Bouillon" broth
- 2 TBS Butter unsalted
- 2 Garlic Cloves minced
- 1 tsp Turmeric Spice
- 1/4 tsp Cumin Spice
- 1 Bay Leaf
Instructions
- If using "Better Then Bouillon" chicken paste to make your own chicken broth, in a small sauce pan boil 3 cups of water. When the water comes to a boil, add 3 tsp of the "Better Then Bouillon" paste and mix well, to make a hearty chicken broth and set aside.
- In a medium sized pot, add the 2 TBS butter. When the butter melts add in the minced garlic, cumin, and turmeric spices. Sauté over medium heat for 2-3 minutes until the garlic has softened and spices give off a yummy fragrance.
- Add the dry rice to the pot and stir to combine for about 3 minutes to slightly toast the rice.
- Add the chicken broth and 1 bay leaf to the pot. Mix well. Bring to a rolling boil.
- Cover with lid and simmer on LOW heat for about 15 minutes, until the rice is cooked through. I opened the pot and mixed the rice 2-3 times to keep it from sticking to the bottom of the pot.
- Fluff with a fork and your rice is ready to serve! This rice reheats well.
Notes
This rice reheats well. I reheat it on a skillet on low heat with a TBS of butter.