Jeweled Yellow Rice and Pignoli

Jeweled Yellow Rice and Pignoli

Course: Side Dish
Cuisine: American
Keyword: rice, side dish, turmeric
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 330kcal
An easy, delicious side for roasted or grilled meats.
Print Recipe


  • 1 tablespoon olive oil
  • 1 medium yellow onion peeled and diced
  • 1 cup jasmine rice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups low salt vegetable broth
  • 1/2 cup golden raisins
  • 1/4 cup pine nuts
  • 1/4 cup parsley chopped


  • Preheat the oven to 350 degrees. Place the pine nuts on a baking sheet and cook until lightly toasted, about 5 minutes. Be mindful, pine nuts burn quickly. Set aside.
  • Heat the olive oil in a medium saucepan over medium high heat. Add the chopped onion and rice. Cook, stirring frequently to prevent sticking, 4-5 minutes until onions begin to soften and rice begins to take on some color. Stir in the turmeric and kosher salt until rice turns a golden yellow. Add the golden raisins and vegetable broth and heat to boiling. Reduce heat to medium low, cover with a tight fitting lid and cook for 15 minutes or until rice is tender. (You can add additional broth 1-2 tablespoons at a time, if necessary)
  • Stir in the pine nuts and chopped parsley. Serve.


You can substitute white rice, but you may need to increase the amount of vegetable broth by 1/4-1/2 cup and increase cooking time by 5 minutes.


Calories: 330kcal | Carbohydrates: 57g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 658mg | Potassium: 320mg | Fiber: 2g | Sugar: 13g | Vitamin A: 220IU | Vitamin C: 4.5mg | Calcium: 47mg | Iron: 1.6mg