Gluten Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with fresh lemon, this herb-flecked 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, a hit of lemon zest and juice, and a trio of fresh herbs — parsley, dill, and mint — that make every forkful feel alive. Because every single ingredient here is naturally free of gluten, there's no label-scanning or substitution stress involved; it's just clean, wholesome cooking from start to finish. The turmeric gives the rice a gorgeous warm color and a subtle earthy depth that pairs beautifully with the citrus brightness. Toasted pine nuts scattered on top add a little crunch and richness that takes it over the edge. This is the kind of recipe that works just as well alongside a weeknight protein as it does on a holiday spread — versatile, vibrant, and genuinely hard to stop eating.
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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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