Vegan Ginger-Turmeric Brown Rice Pilaf with Carrots

Total time1 hr 15 min

Prep time15 min

Cook time50 min

Vegan Ginger-Turmeric Brown Rice Pilaf with Carrots

This golden, fragrant pilaf gets its warmth from fresh ginger and turmeric, sautéed with sweet leeks and diced carrots until everything turns fragrant and softened. The brown rice simmers low and slow until every grain turns tender and plump, soaking up all that earthy color and spice. A fork-fluff and a handful of fresh parsley at the end brighten the whole pot right before serving. It's a satisfying, plant-forward side or base dish that works beautifully for a vegan table, with texture and depth that never feels like it's missing anything. Simple pantry staples do all the heavy lifting here, making this an easy one to put into regular rotation.

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Ingredients

4 servings

1 cup long-grain brown rice
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2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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