Sliced leeks and diced fennel soften into a sweet, mellow base, brightened with a hit of fresh ginger before the brown rice goes in to toast until fragrant. Each grain simmers low and slow until tender and fluffy, then gets a generous fold of fresh parsley and basil for a burst of herbal color right at the end. A final drizzle of good olive oil ties the whole pot together with a silky, glossy finish. It's a comforting, aromatic side dish with plenty of texture from the fennel and a light, nutty backbone from the rice. This one works beautifully for a plant-based table, whether you're serving it alongside roasted vegetables or eating it straight from the pot as a light meal on its own.
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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.
Add the ginger and stir until fragrant, about 1 minute.
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