Cinnamon Free Lemon Turmeric Rice with Fresh Herbs
Bright, herby, and deeply satisfying, this golden rice dish is the kind of side that quietly steals the show at the dinner table. Ground turmeric gives the long-grain brown rice a gorgeous sunny color and a warm, earthy depth, while fresh lemon juice and zest cut right through it with a clean, citrusy lift. A generous handful of parsley, dill, and mint folded in at the end keeps everything tasting fresh and vibrant rather than heavy. For anyone navigating a sensitivity to cinnamon, rice dishes can be a minefield — spice blends, pilaf mixes, and even store-bought seasoned grains often sneak it in. This recipe keeps things completely transparent, relying on turmeric, black pepper, and lemon for all its flavor, so there's nothing hidden to worry about. Every ingredient is straightforward and easy to verify. The technique is simple but rewarding: the rice steams undisturbed until perfectly tender, then gets tossed with olive oil and lemon before the herbs go in. A scatter of toasted pine nuts on top adds a gentle crunch and a buttery richness that makes the whole bowl feel a little special. It works beautifully alongside grilled fish, roasted vegetables, or honestly just on its own with a wedge of lemon on the side.
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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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