Anti Inflammatory Brown Rice Pilaf with Fennel and Herbs
Total time1 hr 20 min
Prep time15 min
Cook time55 min
5.0(14)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium leek, white and light-green parts only, halved lengthwise and thinly sliced
- 1 small fennel bulb, cored and finely diced
- 1 tsp fresh ginger, finely grated
- 1 cup long-grain brown rice
- 2 ¼ cups low-sodium chicken broth
- ½ tsp salt
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh basil, thinly sliced
- 1 tsp olive oil, for finishing (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the ginger and stir until fragrant, about 1 minute.
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