- 2 mins
Ingredients
- 2 large leeks (white and green parts separated and well rinsed)
- 4 1/2 cups chicken or vegetable broth
- 2 cups wild rice and whole grain mix
- 7 tbsp. butter
- salt and pepper
- 3/4 cup sliced almonds
- 1 lbs. mixed sliced mushrooms
- 1/2 cup chopped currants
- 1/2 cup chopped fresh parsley
- 2 tbsp. grated lemon zest (from 2 lemons)
- 3/4 tsp. ground allspice
Preparation
Step 1
1. in a large saucepan, combine the leek greens, chicken broth, rice mix, 2 tbsp. butter and 1/2 tsp. salt. Bring to boil, lower heat, cover and simmer until liquid is mostly absorbed and the rice is cooked, about 50 minutes. Discard the leek greens and scrape the rice mixture including any liquid into a large bowl.
2. preheat the oven to 350, grease a 9x13 baking dish. spread almonds on a baking sheet and bake until toasted, about 8 min, add to the rice
3. Meanwhile, chop the leek whites. in a large skillet, melt 2 tbsp. butter over medium heat. add leeks and cook until tender, about 5 minutes, transfer to rice. melt remaining 3 tbsp. butter in skillet and add mushrooms. Cook, stirring occasionally, until nicely browned, about 12 minutes. Scrape into the bowl with the rice, add the currants, parsley, lemon zest, allspice, 1 tsp. salt and pepper,. mix together and transfer into the prepared baking dish, patting stuffing down. cover with greased foil and bake until hot, about 45 minutes. uncover and bake until lightly browned, about 15 minutes