Rye Free Lemon Turmeric Rice with Fresh Herbs

Total time1 hr 5 min

Prep time10 min

Cook time45 min

Rye Free Lemon Turmeric Rice with Fresh Herbs

Bright, herby, and golden from a generous measure of 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 finished with a hit of fresh lemon juice, lemon zest, and a trio of chopped parsley, dill, and mint that makes the whole bowl feel alive. The olive oil folded in at the end gives it a subtle richness that ties everything together beautifully. For anyone navigating grain sensitivities — particularly around rye and rye-containing blends — this recipe is a genuinely satisfying option because every single ingredient is naturally free of that grain, no substitutions needed. Toasted pine nuts scattered over the top add a lovely crunch if you want to take it one step further. It works alongside grilled fish, roasted vegetables, or really anything that could use a pop of color and citrus on the plate.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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