Lactose Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with citrus, this herb-flecked 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 generous drizzle of olive oil, fresh lemon juice, and a trio of herbs — parsley, dill, and mint — that make every forkful feel alive. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing involved. The turmeric lends a warm, earthy depth and a gorgeous saffron-like color without any heaviness, while the lemon keeps things fresh and vibrant. Toasted pine nuts scattered over the top add a satisfying crunch and a subtle richness that rounds out the whole bowl beautifully. It pairs effortlessly with grilled proteins, 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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