![](https://cdn.statically.io/img/www.allrecipes.com/thmb/9l3k-Y5rfIGiYQfrc03cYSwjCNM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1046235-e4ee37101a74415e9decd9c396c6e547.jpg)
Ingredients
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2 cups uncooked brown rice
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4 cups water
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1 tablespoon safflower oil
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⅓ cup leeks, chopped
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2 cloves garlic
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1 teaspoon minced fresh ginger root
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1 cup zucchini, chopped
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1 cup carrots, chopped
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1 cup yellow squash, chopped
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sea salt to taste
Directions
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Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
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Heat the safflower oil in a skillet over medium heat. Stir in the leeks, garlic, and ginger; cook and stir until the leeks have softened, about 5 minutes. Stir in the zucchini, carrots, and yellow squash. Season with salt. Continue cooking and stirring until the vegetables have softened, about 2 minutes. Serve over brown rice.
Nutrition Facts (per serving)
406 | Calories |
6g | Fat |
80g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 406 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 4% |
Sodium 120mg | 5% |
Total Carbohydrate 80g | 29% |
Dietary Fiber 5g | 19% |
Total Sugars 3g | |
Protein 8g | 17% |
Vitamin C 11mg | 13% |
Calcium 68mg | 5% |
Iron 3mg | 18% |
Potassium 536mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.