Brown Rice with Sauteed Mushrooms & Leeks

By GratefulSea

Ingredients

• 1-1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
• 2-1/3 cups low-sodium chicken broth
• table salt
• 1 Tablespoons unsalted butter
• 1 Tablespoon olive oil
• 1 medium leek, white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly
• 6 ounces cremini mushrooms, sliced 1/4 inch thick
• 1-1/2 teaspoons minced fresh thyme leaves
• 1/8 teaspoon ground black pepper
• 1-1/2 teaspoons sherry vinegar

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

To minimize any loss of water through evaporation, cover the saucepan and use the broth as soon as it reaches a boil. An 8-inch ceramic baking dish with a lid may be used instead of the baking dish and foil. To double the recipe, use a 13 by 9-inch baking dish; the baking time need not be increased.

1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.

2. Bring chicken broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in 1/8 teaspoon salt and pour broth over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.

3. When rice has about 10 minutes baking time remaining, heat butter and oil in large nonstick skillet over medium-high heat until foaming; add leek and cook, stirring occasionally, until wilted, about 2 minutes. Add mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are browned, about 8 minutes longer. Stir in thyme and pepper and set skillet aside.

4. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and stir in mushroom/leek mixture and sherry vinegar; serve immediately.