Brown Rice with Carrots & Leeks (Print-Friendly Version)

Wholesome brown rice cooked with aromatic leeks and sweet carrots, finished with fresh herbs for a nutritious side dish.

# Ingredients You’ll Need:

→ Base Ingredients

01 - 1 tablespoon olive oil
02 - ½ cup thinly sliced leeks
03 - ½ teaspoon minced garlic
04 - 1 cup long-grain brown rice, rinsed and drained
05 - 2½ cups boiling water
06 - 1 tablespoon tomato paste
07 - 1 medium carrot, peeled and coarsely chopped
08 - ¾ teaspoon salt, or to taste
09 - ⅓ cup minced fresh basil or preferred fresh herbs

# How to Make It:

01 - Heat olive oil in a large saucepan over medium heat. Add the sliced leeks and garlic. Cook for 1 minute until softened and fragrant.
02 - Stir in the brown rice, boiling water, tomato paste, chopped carrots, and salt. Stir well to combine.
03 - Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
04 - Remove from heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork, fold in fresh herbs, and serve warm.

# Extra Suggestions:

01 - This hearty dish combines nutty brown rice with tender carrots and buttery-soft leeks for a nutritious side or light main course.

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