Seed Oil Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with lemon, this herbed rice is the kind of side dish that quietly steals the show at the dinner table. Every grain gets coated in extra-virgin olive oil — a clean, cold-pressed fat that keeps this recipe completely free of the refined industrial oils that sneak into so many packaged and restaurant versions of similar dishes. Long-grain brown rice is simmered low and slow until perfectly tender, then lifted with fresh lemon zest, a generous squeeze of juice, and a trio of herbs — parsley, dill, and mint — that make the whole bowl feel alive and fragrant. The turmeric adds a warm, earthy depth and that gorgeous golden hue without any spice blends or additives to second-guess. Optional toasted pine nuts on top bring a subtle richness and a little crunch that rounds everything out beautifully. It pairs effortlessly with roasted vegetables, grilled proteins, or honestly just a fried egg on a weeknight when you want something nourishing and real.
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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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