Brown Rice with Steamed Vegetables

In a medium pot, combine 2 cups of brown_rice with 3 cups of water. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover tightly and simmer for exactly 40 minutes until all liquid is absorbed.

While the rice cooks, prepare the vegetables: chop 1 cup of broccoli florets and 2 medium carrots into uniform, bite-sized pieces. Steam both the broccoli and carrot in a steamer basket over boiling water for 5 to 7 minutes, ensuring they are tender-crisp.

Once the brown_rice is cooked, fluff it gently with a fork. Transfer the steamed broccoli and carrot directly into the pot with the rice. Pour 2 tablespoons of olive_oil over the entire mixture, distributing the oil evenly among the vegetables and rice. Season lightly with salt and ground black pepper before serving immediately.