Nutmeg Free Lemon Turmeric Rice with Fresh Herbs
Bright, herby, and golden from turmeric, this 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 tossed with olive oil, fresh lemon juice, and a generous handful of parsley, dill, and mint — the combination is fresh and fragrant in the best possible way. Because every single ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden spice blends that might sneak in unwanted flavors or allergens. The turmeric gives the rice a gorgeous golden hue and a subtle earthiness that pairs beautifully with the brightness of the lemon zest. Toasted pine nuts scattered over the top add a little crunch and richness if you want to take it up a notch. It comes together with minimal fuss — just a saucepan, a fork, and some patience while the rice does its thing. This is the kind of wholesome, feel-good recipe you'll find yourself coming back to again and again.
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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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