Fig and Almond Brown Rice

1 Tbsp canola oil (15 mL)

1 leek, white and light green part only, thinly sliced (1)

2 cloves garlic, minced (2)

1 cup brown rice (250 mL)

1 red bell pepper, chopped (1)

2 cups sodium reduced vegetable or chicken broth (500 mL)

1/2 cup chopped dried figs, unsweetened (125 mL)

1/4 cup sliced almonds, toasted (60 mL)

1/4 cup shredded Asiago or Manchego cheese (optional) (60 mL)

2 Tbsp chopped fresh parsley (30 mL)
1. In a wide saucepan, heat oil over medium heat; cook leek and garlic, stirring for about 3 minutes or until softened. Add rice and cook for 1 minute. Add pepper; broth and figs; stir. Bring to a simmer.
2. Reduce heat to low; cover and cook for about 30 – 45 minutes or until broth is absorbed and rice is tender. Spoon into a serving dish and sprinkle with almonds, asiago, if using and parsley to serve.
Tips:
- Substitute pitted dates for the figs in the recipe.
- Using a wider saucepan can reduce the amount of cooking time compared to a deep pot.
- Different brown rice varieties or brands may have different cooking times – serve when rice is tender.