Macadamia Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with fresh lemon, this herbed rice dish is the kind of side that quietly steals the show at the dinner table. Long-grain brown rice gets 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 earthy, citrusy, and genuinely refreshing. For anyone navigating tree nut allergies or sensitivities, rice dishes can sometimes feel like a minefield when nuts are scattered in as garnishes without warning, but here the pine nuts are clearly optional and easy to skip entirely. The base recipe is completely free of macadamia nuts and relies on nothing but pantry staples and fresh herbs to deliver big flavor. Turmeric gives the rice a gorgeous, warm color that makes it look far more impressive than the effort involved. It pairs beautifully with grilled proteins, roasted vegetables, or honestly just a fried egg on top for a quick weeknight meal. The steaming step at the end is a small detail that makes a real difference — fluffy, separate grains every single time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!