Brown Rice With Carrots and Leeks
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1pound leeks, white and light green parts only, trimmed, cut in half lengthwise, washed thoroughly and cut in ½-inch slices
- ½pound carrots, peeled and sliced
- 2garlic cloves, halved, green shoots removed and thinly sliced
- 1cup brown rice (short- or long-grain)
- Salt to taste
- 2½cups water
- 2 to 3tablespoons freshly squeezed lemon juice, to taste
Nutritional analysis per serving (4 servings)
328 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 6 grams protein; 891 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil over a medium-sized, heavy skillet or saucepan, and add the leeks and carrots. Cook, stirring, until the leeks are tender and translucent and the carrots have softened slightly, about five minutes. Add the garlic and salt to taste. Cook, stirring, until the garlic smells fragrant, about a minute. Add the rice and about ½ teaspoon salt, and stir to coat the grains with olive oil. Add the water, and bring to a boil. Reduce the heat, cover and simmer over low heat until the rice is tender, about 45 minutes. Remove from the heat, and do not remove the cover for 10 minutes. Then stir in the lemon juice, and taste and adjust salt. Serve hot or warm.
- Advance preparation: The dish can be made several hours ahead of time, and it keeps for a day in the refrigerator. It’s good at room temperature, or you can reheat it.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
This was a great, healthy dish, paired well with the NYT (Mark Bittman) cumin, cayenne, and and citrus chicken thighs recipe. I used some leftover chicken stock instead of water for the rice. The lemon juice at the end really makes the difference. From my partner: "It's unusual for brown rice to have so much flavor." I would like to try this with other veggie variations as well.
I found that at the end of 45 minutes of simmering, there was still plenty of water. But, after removing the lid and increasing the heat, it was ready in maybe 15 minutes. A very good recipe! Because I had some stock made from parsnip scraps, I used that instead of water and it worked wonderfully.
Not watery or tasteless, although I left it 20 rather than 10 minutes after turning off the heat. Male cook, wifely approval - it's foolproof guys. Went well with 'Sheikh' kebabs, yoghurt, dal & chutneys.
I'm combining this method of cooking rice with the "Basic White Rice" recipe, https://body-change.today/recipes/1026602-basic-white-rice%3C/a%3E. I expect to cook the brown rice longer and will not measure the water, but the idea of carrots and whatever other veggies I might have in the fridge right now sounds delicious. Thank you for this.