Yellow Rice with Turmeric and Cumin

I am a Food Network addict and I count Guy Fieri as one of my favorite food network personalities. He hosts a television program called Diners, Drive-Ins and Dives and everytime I watch that program I am drooling by the end of the show. He visits popular, eclectic diners all across the country and delves into what makes those diners so special.

Everytime I watch that show I am reminded of one of my favorite hole-in-the-wall restaurants in my neck of the woods called, Mediterranean Kitchen. Now while I would not classify Mediterranean Kitchenas a diner, drive-in or dive, it has that irresistable charm that only a small establishment has. They serve the most delicious, authentic mediterranean food that is literally oozing with garlic. Upon entering they serve you warm, fresh pita with a delicious vinagrette dipping sauce and each meal comes with homemade soup before your meal comes out. I have no idea what they put in their food to make it taste so good (and believe me, I have spent countless hours trying to replicate their items), but everything is SO delicious!

There is one caveat to my replication failures and that would be their Yellow Rice. Now while mine isn't quite as delicious, this one is pretty close and whenever I have a craving for some delicious mediterranean food and can't make it to my fave mediterranean restaurant, I whip this one up. It is rich with tumeric, cumin, garlic and chicken stock. While it is super simple, it is so delicious.

Yellow Rice

Ingredients
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
3 cups chicken stock
1 clove garlic, grated
1 tablespoon unsalted butter
1/2 teaspoon salt
1 1/2 cups long grain or basmati rice
1/2 lemon, squeezed for juice

Directions
In a medium saucepan, heat the turmeric and cumin over low heat until fragrant, stirring, about 30 seconds. Add the chicken stock, salt, garlic and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.

Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add lemon juice.

Enjoy!