Wheat 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 forms a nutty, satisfying base, cooked low and slow until every grain is perfectly tender and fluffy. A finishing drizzle of olive oil, fresh lemon juice, and zest lifts the whole thing with a citrusy brightness that keeps it from feeling heavy. The trio of parsley, dill, and mint folded in at the end brings a garden-fresh quality that makes this feel far more special than a simple grain dish has any right to. Every ingredient here is naturally free from wheat and gluten-containing grains — no swaps or substitutions needed, just whole, clean pantry staples doing exactly what they're supposed to do. Toasted pine nuts scattered over the top add a delicate crunch and a hint of richness that rounds out the dish beautifully. Whether you're pairing it with roasted vegetables, grilled fish, or simply eating it on its own, this is the kind of recipe you'll come back to again and again.
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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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