High Fructose Corn Syrup Free Lemon Turmeric Rice with Fresh Herbs
Bright, herby, and golden from a generous hit of turmeric, this rice dish is the kind of side that quietly steals the show at the dinner table. Long-grain brown rice gets cooked low and slow until perfectly tender, then finished with a drizzle of olive oil, fresh lemon juice, and a fragrant tangle of parsley, dill, and mint. Every single ingredient here is whole and unprocessed — no packaged sauces, no flavored mixes, nothing that could sneak in unwanted sweeteners. That matters more than you might think, because rice dishes that rely on store-bought broths or seasoning packets are some of the most common places hidden additives show up. Here, you control everything from the first rinse to the final squeeze of lemon. The toasted pine nuts on top add a subtle richness that makes the whole bowl feel a little more special without complicating the process. It's clean, vibrant, and genuinely delicious alongside grilled fish, roasted vegetables, or honestly just eaten straight from the pot.
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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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