Fresh-Pressed Olive Oil Club

Yellow Rice

Yellow rice

Fragrant and richly hued, yellow rice takes the standard side dish and elevates it. This recipe gets another taste boost from the green peas. 


  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/4 cup minced onion
  • 1 cup basmati or jasmine rice
  • 1/2 teaspoon turmeric
  • 1-1/2 cups water or chicken broth, homemade or low-sodium store bought
  • 4 strands saffron, optional
  • 1 cup frozen green peas, thawed


Heat a 2-quart saucepan over medium heat. When hot, add the olive oil and butter, then the onions. Cook, stirring frequently, until softened but not browned, about 3 minutes. Add the rice and turmeric, stirring to coat the grains. Add the water or broth and saffron, if using, and bring to a low boil. Reduce heat to a simmer, cover, and cook for 20 minutes, checking after 15 to see if all the liquid has been absorbed. When done, turn off the heat, fluff with a fork, fold in the peas, and cover the saucepan for 2 minutes before serving.

Yields 4 servings