Low FODMAP Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with fresh lemon, this herbed rice is the kind of side dish that quietly steals the show at the table. Long-grain brown rice forms a hearty, nutty base, and the combination of parsley, dill, and mint folded in at the end keeps everything feeling light and vibrant. For anyone navigating a low FODMAP lifestyle, finding flavorful grain dishes that don't rely on onion, garlic, or other common triggers can feel limiting — this one sidesteps all of that without sacrificing an ounce of personality. The turmeric brings a warm, earthy depth while the lemon zest and juice cut right through it, creating a balance that tastes far more complex than the ingredient list suggests. A drizzle of good olive oil ties it all together, and the optional toasted pine nuts on top add a satisfying little crunch. It works beautifully alongside grilled proteins or roasted vegetables, and it reheats well if you're lucky enough to have leftovers.
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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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