Brown Rice With Carrots and Leeks
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves four
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- 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
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Cooking Notes
ADQ
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.
Michael
Great recipe, it went very well with Italian style Lamb Shanks. I reduced the number of leeks and added a stick of celery. For extra zing I added the lemon zest as well. Thank you for giving me the opportunity to try the recipe.
Robin
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.
Nathan Brasfield
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.
s
Wet and gummy and sweet. And that was after cutting a half cup of water. Agree with the negative reviews here.
Danny
What does this mean that it keeps for 1 day in the fridge? What happens to it after a day? (Not a sarcastic question, I'm really curious. It can't go BAD, right?)
Z
Make with tuna rice bowl
Mare
Delicious. Substituted celery and fennel for the leek. Replaced 1/4 cup of brown rice with wild rice. Next time will purchase leeks.
a cook
Very bland
a cook from Toronto
This was quite bland and the carrots turned to mush. Only used 2 cups of water for 1 cup of rice and it was essentially done in 30 minutes. Added juice of half a lemon. Perhaps it needed more. Might also use some dried thyme f I make it again.
Lucia
Simply delicious and highly riffable! Most recently, I used chicken stock instead of water and bulghur instead of brown rice (halved the cooking time). I would amp up seasonings/lemon and cook according to time/water amounts suggested on your rice/grain package. Correctly or incorrectly served with Yasmin Fahr’s baked feta.
Lora
I made this tonight with two cups water. It does not need the extra half cup. Everything else the same except red onion instead of leeks. It was perfect.
CL
Made per the recipe. It was very good, and went very well with roasted pork with bbq sauce!
Cara Cooked
So incredibly creamy. Came out almost like a risotto. Serves with a white bean salad and was the perfect combination for vegetarians/vegans.
dhk
Use onions and grated ginger
shana
1.5 cups rice to 2.5 cups water was perfect
dan
I added a can of chickpeas for give it a little more protein. Great side dish.
Will
Good way to use up some winter veggies. Used white rice cause it's what we had and obviously reduced cooking time but otherwise turned out great. Throw a splash of soy sauce on for a little extra flavor. Liked the idea of a can of chickpeas next time will definitely put some beans in with it
babs
Subed red onion sliced quarters for leeks ( who has leeks laying around?), and added tsp cinnamon sprinkled over raw rice prior to water. (I saw this in another NYT rice recipe). Used a 10” skillet w domed lid. Timing was perfect for tender rice and perfectly cooked veggies. Savory but not sweet. Nice change from potatoes.
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