Vegetarian Ginger-Turmeric Brown Rice Pilaf with Carrots

Total time1 hr 15 min

Prep time15 min

Cook time50 min

Vegetarian Ginger-Turmeric Brown Rice Pilaf with Carrots

Golden turmeric and fresh ginger turn everyday brown rice into something fragrant and warming, while tender leeks and diced carrots add sweetness and bite in every forkful. The rice gets a good rinse before simmering low and slow, so each grain cooks up separate and fluffy instead of gluey. A finishing drizzle of olive oil and a generous handful of chopped parsley brighten the whole pot right before serving. It's a cozy, earthy side dish that works equally well next to a weeknight dinner or piled onto a plate on its own, and it holds up nicely as leftovers the next day. This one's a solid pick for a vegetarian table, delivering plenty of flavor and texture without any fuss.

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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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