Nickel Allergy Friendly Garden Herb Brown Rice Pilaf with Carrots

Total time1 hr 10 min

Prep time15 min

Cook time50 min

Nickel Allergy Friendly Garden Herb Brown Rice Pilaf with Carrots

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Ingredients

4 servings

1 ½ cups long-grain brown rice
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 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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