Lupin 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 is simmered low and slow until perfectly tender, then tossed with olive oil, lemon zest, and a generous handful of parsley, dill, and mint — the combination is fragrant, fresh, and genuinely hard to stop eating. Lupin flour and lupin-based additives have been sneaking into more packaged grain products and seasoning blends lately, so cooking a dish like this from scratch with whole, recognizable ingredients is a smart and satisfying workaround. Every single component here is straightforward and easy to verify, which means you can focus on the cooking rather than the label-reading. The technique is simple — rinse, simmer, steam, and fold — but the result feels polished enough for a dinner party. A scatter of toasted pine nuts over the top adds a buttery crunch that takes it from weeknight staple to something genuinely special.
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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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