Brazil Nut Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with fresh lemon, this herbed brown rice is the kind of side dish that quietly steals the show at the dinner table. The combination of parsley, dill, and mint folded through warm, fluffy grains gives it a garden-fresh quality that feels anything but ordinary. A drizzle of good olive oil and a hit of lemon zest tie everything together into something that tastes far more complex than the ingredient list suggests. Because every component here is a whole, simple food, you never have to second-guess what's in it — no mystery blends, no processed shortcuts, no hidden allergens lurking in a spice packet. The optional toasted pine nuts on top add a lovely buttery crunch, but the dish holds its own beautifully without them. It pairs well with grilled fish, roasted vegetables, or really anything that could use a vibrant, fragrant base. This is the kind of recipe you'll find yourself coming back to on weeknights when you want something wholesome that still feels a little special.
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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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