Celery Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with lemon, this herbed rice is the kind of side dish that quietly steals the show at the table. Long-grain brown rice gets cooked low and slow until perfectly tender, then finished with a generous drizzle of olive oil, fresh lemon juice, and a trio of herbs — parsley, dill, and mint — that make every forkful feel alive. The turmeric gives it a gorgeous, sun-colored hue and a warm, earthy depth that pairs beautifully with the citrus. For anyone navigating a celery allergy or sensitivity, this recipe is naturally free of the ingredient without any substitutions required — just wholesome pantry staples and fresh herbs doing all the heavy lifting. Toasted pine nuts scattered over the top add a satisfying crunch and a buttery richness that takes it from simple to special. It works beautifully alongside grilled proteins, roasted vegetables, or honestly just eaten on its own straight from the bowl.
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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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