2 teaspoons of olive oil
1 small yellow onion, chopped
1/2 cup chopped leeks, white part only
1 clove garlic, minced
1 cup brown rice
1 tablespoon tomato paste
2 cups water
1 cup chicken broth
2 tablespoons of lemon juice
2 tablespoons fresh flat-leaf parsley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram

Directions
In a medium saucepan, heat oil over medium-high heat. Add onion, leek, and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and tomato paste; sauté for 1 minute. Add water and broth; bring to a boil.

Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 50 minutes.

Uncover and let rice stand for 5 minutes. Add lemon juice, parsley, thyme, and marjoram. Mix well. Place in a serving dish and serve immediately.

Serves 6