- Prep Time: 15 mins
- bake Time: 25 mins
- Total Time: 40 mins
Ingredients
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1/4 cup olive oil
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3 large leeks (white and light green parts), sliced into coins
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3 carrots, sliced into coins
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2 garlic cloves, minced
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Salt, to taste
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Freshly crushed black pepper, to taste
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1 tsp Anthony's Organic Ground Cumin Seed Powder
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1/2 tsp cayenne pepper
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2 tbsp brown rice
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Juice of 2 lemons
-
½ cup chopped fresh parsley
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Cooked brown rice, for serving
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Instructions:
- In a large pot, heat the olive oil, then add the leeks, carrots, and garlic. Season the vegetables with the cumin, cayenne pepper, salt, and black pepper. Stir to combine and sauté for 5 minutes.
- Add 1.5 cups of water, lemon juice and the rice. Bring to boil, then reduce to a simmer. Cook for 20 minutes, until the vegetables are soft and most of the water has been absorbed. Sprinkle in the parsley at the end.
- Serve the leeks with a side of brown rice.
