Coconut Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with citrus, this herbed rice is the kind of side dish that quietly steals the show at the dinner table. Long-grain brown rice gets simmered 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 combination of warm spice and cool, grassy herbs is genuinely unexpected in the best way. Many packaged rice blends and seasoning mixes sneak in coconut-derived ingredients or are processed on shared lines, so cooking from scratch with whole, straightforward pantry staples gives you full control over what goes in the bowl. The method here is simple and forgiving — just bring it to a boil, cover, and let the stovetop do the work while you prep the herbs. A handful of toasted pine nuts scattered over the top at the end adds a buttery crunch that takes it over the edge. This one works beautifully alongside grilled fish, roasted vegetables, or honestly just eaten on its own straight from the serving 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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