Ingredients
Olive oil
Leeks
Garlic cloves
Short grain brown rice
Bay leaves
Salt
White pepper
White wine vinegar
Low sodium vegetable broth
Fresh peas
Green beans
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In a Dutch oven, or other large pot, heat the olive oil over medium heat. Add in the leaks and sauté until softened. Add in the whole garlic cloves and sauté for another minute until the garlic softens.
Add in the bay leaves, salt, white pepper and stir to combine. Add in the white wine vinegar and cook until it has evaporated. Add in 3 cups of the vegetable broth.
While the rice is simmering. Add the cauliflower to a saucepan and cover with water. Add in 1 teaspoon of salt and bring to a boil. Cover and cook until fork tender.