New This Month

Under 30 Minutes

Yellow Rice Pilaf

Serve this dish with our Grilled Chicken Tostadas.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, June 2003


  • 1 teaspoon coarse salt, plus more for seasoning
  • 1 1/2 cups long-grain rice
  • 2 tablespoons extra-virgin olive oil
  • 1 onion, cut into 1/2-inch dice
  • 1 carrot, cut into 1/4-inch dice
  • 1 cup frozen peas, thawed and drained
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • Freshly ground pepper


  1. Fill a medium saucepan with water, and bring to a boil; add salt and rice. Cook until rice is just tender, 15 to 20 minutes. Drain, and transfer rice to a serving bowl.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, and cook, stirring, until it begins to soften, about 4 minutes. Add carrot; cook, stirring, until vegetables are tender, about 5 minutes. Stir in peas, turmeric, cumin, and paprika; cook until heated through. Transfer mixture to bowl with rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.


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