Lemon Cilantro Brown Rice (Vegan)

This flavorful dish with a lemony twist is great served with curries. I used brown basmati rice, the addition of turmeric gives this dish an appetizing color.

Yield: 4 servings

  • 1 tablespoon coconut oil or 1/4 cup water
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1/4 teaspoon turmeric
  • 1 cup (185g) long grain brown rice
  • 2 1/2 cups (600g) water
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt or to taste
  • 1 teaspoon sesame oil (optional)
  • pinch of cayenne pepper (optional)
  • 1/4 cup (4g) chopped cilantro plus extra for garnishing
Heat oil or water on medium-high heat in a large saucepan with a covered lid. Add onion and cook until onion is soft. Stir in garlic, ginger and turmeric, cook for 30 seconds. Add rice and stir to coat for about 1 minute. Add water, lemon juice, salt. Cover saucepan and bring to boil, reduce heat and simmer for 50 minutes or until rice is tender. Remove from heat, fluff with a fork and add sesame oil, pepper and cilantro. Delicious served with curries or stews.


  1. I love cilantro. I could sprinkle it on everything if my husband wouldn’t throw a fit…haha. This rice sounds packed full of flavor and would be perfect served along side roast chicken.

  2. Sandig, you are so fortunate to have Cilantro growing. I can’t wait for spring here to grow some!

  3. This rice looks fabulous. My kids are big rice eaters and now that we have cilantro growing in our garden, your recipe will be fun to try out.

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