Vegan Lemon Turmeric Rice with Fresh Herbs
Golden from turmeric and bright with fresh citrus, 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 finished with a generous drizzle of olive oil, a hit of lemon zest and juice, and a trio of fresh herbs — parsley, dill, and mint — that make every forkful feel alive. The combination of warm spice and cool, grassy herbs is genuinely unexpected in the best way. Because every ingredient here is whole and plant-based, there's no need to scrutinize labels or swap anything out — it's naturally free of animal products from start to finish. Toasted pine nuts scattered over the top add a subtle richness and a little crunch if you want to take it one step further. This rice works beautifully alongside roasted vegetables, stuffed peppers, or simply on its own with a wedge of lemon on the side.
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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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