Mediterranean Stir Fry (Golden Turmeric Vegetable Skillet) Recipe
This Mediterranean Stir Fry is a vibrant and healthy vegetable skillet featuring golden turmeric-spiced veggies, tender basmati rice, and briny olives. Perfect as a quick lunch or dinner, it balances bright fresh flavors with warming spices for a nourishing one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Rice
- 1½ cups cooked basmati rice (or ½ cup / 100 g uncooked rice to be cooked in water or broth)
- 3 green onions (white and light green parts only chopped, tops set aside)
- 2 medium carrots (grated)
- 1 medium zucchini (diced)
- 1 red bell pepper (diced)
- 2 cups frozen peas
- ½ cup olives (drained from the oil, Kalamata or Taggiasche preferred)
For the Sauce and Cooking
- 2 tablespoons extra virgin olive oil (+ a drizzle for sautéing veggies)
- 1 teaspoon turmeric
- 1 teaspoon dried oregano
- 4 tablespoons vegetable broth (or chicken broth)
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 2 cloves garlic (grated)
- ½ teaspoon salt (or more to taste)
- Black pepper, to taste
Instructions
- Prep Everything: Chop the white and light green parts of the green onions, grate carrots, dice zucchini and red bell pepper, and measure out the frozen peas, olives, and cooked basmati rice. In a small bowl, whisk together olive oil, turmeric, dried oregano, vegetable broth, lemon juice, mustard, grated garlic, salt, and pepper to make the sauce.
- Start Cooking the Veggies: Heat a drizzle of olive oil in a large skillet over medium heat. Add chopped green onion whites, grated carrots, and diced red bell pepper. Sauté for 4–5 minutes until the vegetables soften, stirring occasionally.
- Add Remaining Veggies: Stir in the diced zucchini and frozen peas. Season with a pinch of salt and pepper. Increase heat to medium-high and cook for 3–4 minutes, maintaining the vegetables’ bright color and a slightly crisp texture.
- Add Rice and Sauce: Incorporate the cooked basmati rice and drained olives into the skillet. Pour the prepared sauce over the mixture and cook for 2–3 minutes, stirring frequently until everything is heated through and evenly coated. For crispy rice, raise the heat to high and let it sizzle without stirring for 1–2 minutes to develop golden caramelized bits.
- Finish and Serve: Remove from heat and sprinkle with the reserved green onion tops. Serve warm as is or top with optional proteins like a fried egg, shrimp, or rotisserie chicken. For added creaminess, spoon on some Greek yogurt thinned with lemon juice. Leftovers can be stored and reheated for meal prep.
Notes
- Use Kalamata or Taggiasche olives for authentic Mediterranean flavor.
- Cook basmati rice ahead of time or use leftover rice for convenience.
- Adjust salt and pepper to taste as needed depending on broth and olives’ saltiness.
- Adding a crispy texture by letting the rice sizzle on high heat is optional but adds a nice contrast.
- Optional proteins like fried egg, shrimp, or chicken boost protein content for a more substantial meal.
- Greek yogurt with lemon juice adds a refreshing creamy element and balances the spices.
- This dish keeps well refrigerated for up to 3 days, making it ideal for meal prepping.
Keywords: Mediterranean stir fry, turmeric vegetable skillet, basmati rice, healthy vegetable skillet, quick vegetarian dinner, one-pan meal
