Gluten Free Ginger-Turmeric Brown Rice Pilaf with Carrots

Total time1 hr 15 min

Prep time15 min

Cook time50 min

Gluten Free Ginger-Turmeric Brown Rice Pilaf with Carrots

Brown rice takes on a warm golden hue here, simmered with grated ginger and turmeric until every grain is fragrant and tender. Sautéed leeks and diced carrots add natural sweetness and a bit of bite, while a finishing drizzle of olive oil and a handful of fresh parsley keep the whole dish bright and light. It's a comforting, aromatic side that works whether you're pairing it with roasted chicken or eating it straight from the pot. Naturally built on whole grains and vegetables, this pilaf is a solid, satisfying choice for a gluten free table. The slow simmer gives the rice a fluffy, distinct texture that holds up well for leftovers or meal prep, too.

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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
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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