Mustard Free 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 dinner table. The combination of parsley, dill, and mint folded into warm, fluffy brown rice gives every bite a garden-fresh lift that feels anything but ordinary. For anyone navigating condiment-heavy cuisines where hidden mustard lurks in spice blends, dressings, and prepared grains, this recipe is a genuinely clean option — every ingredient is straightforward and easy to verify. A drizzle of good olive oil and a hit of lemon zest tie everything together with a richness that makes the dish feel complete on its own. Toasted pine nuts scattered over the top add a subtle crunch and a little nuttiness that rounds out the whole bowl beautifully. It pairs well with roasted vegetables, grilled proteins, or honestly just eaten straight from the serving dish with a spoon.
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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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