Eggless 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 tossed with olive oil, fresh lemon juice, and a generous handful of parsley, dill, and mint — the combination is earthy, fresh, and a little unexpected in the best way. The whole dish comes together with pantry staples and a few fresh herbs, making it genuinely easy to pull off on a weeknight. Because every ingredient here is naturally plant-based and egg-free, there's no need to swap anything out or second-guess a label. A finishing scatter of toasted pine nuts adds a subtle crunch that rounds out the texture beautifully. It pairs well with grilled proteins, roasted vegetables, or honestly just a big spoonful 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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