Anti Inflammatory Ginger-Turmeric Brown Rice Pilaf with Carrots
Total time1 hr 15 min
Prep time15 min
Cook time50 min
4.5(8)
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Learn more →Ingredients
4 servings
- 1 cup long-grain brown rice
- 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
- 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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