Walnut Free Lemon Turmeric Rice with Fresh Herbs
Bright, golden, and fragrant with citrus, this herbed rice dish is the kind of side that quietly steals the show at the dinner table. Ground turmeric gives the long-grain brown rice a gorgeous warm hue, while fresh lemon zest and juice cut right through it with a clean, zippy brightness. A generous handful of parsley, dill, and mint folded in at the end keeps everything feeling light and garden-fresh rather than heavy. The technique is straightforward — rinse, simmer low and slow, then steam off the heat — and the result is fluffy, perfectly seasoned rice every single time. Many rice dishes that feel this elevated lean on toasted nuts for texture, but this one stands beautifully on its own, with optional pine nuts as a finishing touch for those who want a little crunch. It works just as well alongside grilled fish or roasted vegetables as it does spooned straight from the bowl.
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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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