Peanut Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with citrus, this herbed rice is the kind of side dish 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 fragrant, fresh, and a little unexpected. The turmeric gives it a gorgeous warm color and an earthy depth that plays beautifully against the zippy lemon zest. Because every ingredient here is straightforward and whole, you never have to second-guess what's in it or worry about hidden additives lurking in a spice blend or pre-seasoned mix. The optional toasted pine nuts on top add a satisfying crunch and a buttery richness that takes the whole bowl up a notch. It works alongside grilled fish, roasted chicken, or even just a simple salad when you want something hearty but light. This is the kind of recipe you'll find yourself coming back to on weeknights when you want something nourishing that still feels a little 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)
Can be omittedpine nuts
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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