Low Iodine Garden Herb Brown Rice Pilaf with Carrots
Total time1 hr 10 min
Prep time15 min
Cook time50 min
4.9(25)
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Learn more →Ingredients
4 servings
- 1 ½ cups long-grain brown rice
- 2 tbsp olive oil
- 1 cup leek, white and light-green parts only, thinly sliced
- 2 medium carrots, peeled and cut into ¼-inch dice
- 1 tsp fresh ginger, finely grated
- 3 cups low-sodium chicken broth
- ½ tsp salt, plus more to taste
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until it shimmers. Add the leek and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
- 2
Add the diced carrots and grated ginger and cook, stirring, until the carrots begin to soften at the edges and the ginger is fragrant, about 2 minutes.
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