GERD Friendly Brown Rice Pilaf with Fennel and Herbs

Total time1 hr 20 min

Prep time15 min

Cook time55 min

GERD Friendly Brown Rice Pilaf with Fennel and Herbs

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium leek, white and light-green parts only, halved lengthwise and thinly sliced
Ingredient note
Leek can worsen reflux in some people, but the small amount in this recipe (~1/4 of a leek per serving) is likely tolerated by many with GERD. If you prefer to always avoid leek, please tap it and change its rating to Red.
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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