Vegan Lemon Garlic Brown Rice with Turmeric
Total time1 hr 10 min
Prep time10 min
Cook time50 min
4.8(13)
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain brown rice
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp black pepper, freshly ground
- 1 tsp lemon zest (from about 1 lemon)
- 3 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - ¾ tsp fine sea salt
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Rinse the brown rice in a fine-mesh strainer under cold running water until the water runs mostly clear, about 30 seconds. Shake off the excess water.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1 minute — watch closely, as garlic can brown quickly.
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