Hazelnut Free Lemon Turmeric Rice with Fresh Herbs
Bright, golden, and fragrant with citrus and warm spice, this herbed 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 color and earthy depth, while fresh lemon juice and zest cut right through it with a clean, zippy lift. A generous handful of parsley, dill, and mint folded in at the end keeps everything feeling light and garden-fresh rather than heavy. For anyone navigating tree nut allergies, rice dishes can sometimes hide unexpected ingredients in spice blends or garnishes — here, every component is straightforward and easy to verify. The optional pine nuts on top are a simple swap or skip depending on your needs, and the dish is completely satisfying either way. Olive oil ties it all together with a subtle richness that makes this feel far more special than a basic grain side. It pairs beautifully with roasted vegetables, grilled proteins, 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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