Shellfish Free Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with fresh lemon, this herb-flecked 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, lemon zest, and a generous handful of parsley, dill, and mint — the combination is fragrant, fresh, and genuinely hard to stop eating. The turmeric gives every grain a warm, earthy depth that pairs beautifully with the citrus without overpowering it. Because every ingredient here is a whole, recognizable plant-based staple, there's zero concern about hidden seafood derivatives or cross-contact from processed sauces and seasonings. A finishing scatter of toasted pine nuts adds a buttery crunch that takes it from simple to something you'd proudly serve at a dinner party. It works alongside grilled chicken, roasted vegetables, or honestly just on its own with a wedge of lemon squeezed over the top.
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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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