make brown rice with leeks
Saute 2 sliced leeks in 3 tablespoons butter in a saucepan over medium heat, 8 minutes. Stir in 2 cups brown rice, 3 cups chicken broth, 2 bay leaves and 1 teaspoon kosher salt. Bring to a boil, then reduce the heat to low and stir; cover and cook until tender, 45 minutes. Let sit, covered, 5 minutes. Stir in 1/2 cup chopped parsley.