Brown Rice with Leeks and Carrots

Brown Rice with Leeks and Carrots Recipe

Serves: 4

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 pound leeks, white and light green parts only, halved lengthwise, thoroughly washed, and sliced into ½-inch rounds
• ½ pound carrots, peeled and sliced
• 2 cloves garlic, finely chopped
• 1 cup Schullo Organic Long-Grain Brown Rice
• Salt to taste
• 2½ cups water
• 2 to 3 tablespoons freshly squeezed lemon juice, to taste

Instructions:

1. 1. Heat the olive oil in a medium-sized skillet or heavy 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.
   2. Add the garlic and salt to taste. Cook, stirring, until the garlic is fragrant, about one minute.
   3. Add the rice and about ½ teaspoon of salt, and stir to coat the grains with the olive oil.
   4. Add the water and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender, about 45 minutes.
   5. Remove from heat and let stand, covered, for 10 minutes.
   6. Add the lemon juice, taste, and adjust the salt.
   7. Serve hot or warm.

Featured Schullo Products

Schullo Organic Long-Grain Brown Rice