Anti Inflammatory Lemon Turmeric Rice with Fresh Herbs

Total time1 hr 5 min

Prep time10 min

Cook time45 min

Anti Inflammatory Lemon Turmeric Rice with Fresh Herbs

Golden, fragrant, and genuinely beautiful in the bowl, this herb-loaded rice is the kind of side dish that quietly steals the show at dinner. Turmeric gives every grain a warm, sunny color while delivering one of the most well-researched anti-inflammatory compounds in the spice cabinet — and here it's cooked right into the rice from the start so the flavor is evenly distributed throughout. Whole-grain brown rice keeps things nourishing and satisfying, while a generous finish of fresh parsley, dill, and mint lifts the entire dish with brightness you just can't get from dried herbs. A drizzle of extra-virgin olive oil and a hit of fresh lemon juice tie everything together, adding healthy fats and a citrusy zing that makes the rice taste anything but plain. Optional toasted pine nuts on top add a little crunch and richness if you want to take it one step further. This recipe serves 4 and comes together with pantry staples and zero processed ingredients, so you know exactly what's going into your body. It works beautifully alongside grilled fish, roasted vegetables, or simply on its own as a light, feel-good lunch.

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Ingredients

4 servings

1 ½ cups long-grain brown rice
2 ¾ cups water
¾ tsp ground turmeric
¾ tsp fine sea salt
2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 tsp lemon zest (from about 1 lemon)
2 tbsp fresh lemon juice
¼ cup fresh flat-leaf parsley, roughly chopped
2 tbsp fresh dill, roughly chopped
2 tbsp fresh mint, roughly chopped
¼ tsp black pepper, freshly ground

For serving

2 tbsp toasted pine nuts (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. Drain well.
2
Combine the rinsed rice, water, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, 40–45 minutes. Do not lift the lid during cooking.

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