Brown Rice Turmeric Salad with Tomatoes, Pine nuts, and Herbs

This beautiful rice dish is full of healthy fats, fiber, and fresh spring flavor.

I made this on Saturday night and topped it with a poached egg for a light dinner, and then packed the leftovers with some cooked shrimp for a great Monday lunch.

In the spring I like to cook with as many fresh herbs and vegetables as possible. I had trouble finding ripe tomatoes for this recipe, and ended up spending a little extra for organic. Because tomatoes are a main focus in this dish, I recommend buying the best you can.

If you don’t have pine nuts on hand, feel free to substitute sunflower or pumpkin seeds. Dried apricots could stand in for raisins, if you prefer. Just don’t skimp on the turmeric…it gives this dish a beautiful color and may help combat post-workout soreness!



1.5 cups brown rice

3.5 cups water

2 teaspoons turmeric

1 teaspoon cumin

salt and pepper to taste


1 tablespoon olive oil

1 tablespoon lemon juice

4 ripe tomatoes, chopped

1/4 onion, minced

1 tablespoon pine nuts

2 tablespoons raisins

5 scallions, sliced

1/2 cup chopped parsley


1. In a medium pot, bring the water to a boil. Add the rice, turmeric, and cumin, turn the heat to low, cover the pot, and simmer until cooked, about 35 minutes. Allow the rice to cool

2. Stir the lemon juice and olive oil into the rice and season with salt and pepper. Spread the rice on a large platter and top with tomatoes, onions, raisins, pine nuts, scallions, and parsley.


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