BHA & BHT Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with fresh lemon, this herb-flecked rice is the kind of side dish that quietly steals the show at the dinner table. Long-grain brown rice is simmered low and slow until perfectly tender, then tossed with extra-virgin olive oil, lemon zest, and a generous handful of parsley, dill, and mint — no packets, no shortcuts, no mystery additives. That matters more than it might seem, because BHA and BHT are preservatives commonly found in packaged rice mixes, seasoning blends, and even some cooking oils, so cooking from whole, recognizable ingredients is the cleanest way to sidestep them entirely. Every component here is exactly what it looks like: whole grains, fresh citrus, real herbs, and a drizzle of good olive oil. The turmeric gives the rice a warm, earthy depth and a gorgeous golden hue that makes the finished dish look far more impressive than the effort involved. A final scatter of toasted pine nuts adds a buttery crunch that ties everything together beautifully. It's wholesome, fragrant, and genuinely satisfying — the kind of recipe you'll come back to on weeknights and bring to potlucks alike.
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Learn more →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
- 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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