Low Sodium Ginger-Turmeric Brown Rice Pilaf with Carrots

Total time1 hr 15 min

Prep time15 min

Cook time50 min

Low Sodium Ginger-Turmeric Brown Rice Pilaf with Carrots

Golden turmeric and fresh ginger turn everyday brown rice into something fragrant and warming, while softened leeks and diced carrots add sweetness and body to every forkful. The rice gets a good rinse before cooking, then simmers low and slow until tender and fluffy, soaking up all that earthy color and aroma along the way. A finishing drizzle of olive oil and a handful of fresh parsley brighten the whole pot right before serving. It's a comforting, vegetable-flecked side that works alongside roasted chicken, grilled fish, or a simple bean stew, and it holds up beautifully as leftovers the next day. This one's a solid pick for anyone keeping an eye on their added salt intake without giving up on real flavor.

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Ingredients

4 servings

1 cup long-grain brown rice
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2 cups low-sodium chicken broth
2 tbsp olive oil
2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
2 medium carrots, peeled and cut into ¼-inch dice
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1
Rinse the brown rice under cold running water in a fine-mesh strainer until the water runs mostly clear, about 30 seconds. Drain well.
2
Heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the leeks and carrots and cook, stirring occasionally, until the leeks are softened and translucent and the carrots have begun to soften, about 7–8 minutes.

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