PlumTally
Leek Mushroom Garden Rice
1h 5m$9.71

Leek Mushroom Garden Rice

Rice and garden vegetables with leeks, mushrooms, carrots, peas and thyme. Allow about 65 minutes, with the peas cooking alongside the rice.

  • Hobbit
  • leeks
  • light supper
  • mushrooms
  • plant-based
  • rice
  • skillet
  • vegan
  • vegetarian
Bundle it with similar meals
20 min prep45 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

white mushrooms, sliced · 8 Ounce

Simple Truth Organic® Sliced White Mushrooms

100%

In recipe$3.49
To buy$3.49
Details
Simple Truth Organic · 8 oz$3.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

carrots, diced · 1 Cup

Carrots

69%

In recipe$0.52
To buy$0.76
Details
Fresh Carrots · 1 lb$1.69 per packageBuy 3Package use: 69%Product matchEstimated at KROGER

vegetable broth · 2 Cup

Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton

50%

In recipe$2.00
To buy$3.99
Details
Pacific Foods · 32 oz$3.99 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

leeks, sliced · 2 Cup

Organic Leeks-Order by the Bunch (2-3 leeks per bunch)

50%

In recipe$1.75
To buy$3.49
Details
1 lb$3.49 per packageBuy 1Package use: 50%Product matchEstimated at KROGER

frozen peas · 1 Cup

Kroger® Frozen Sweet Green Peas

42%

In recipe$0.54
To buy$1.29
Details
Kroger · 12 oz$1.29 per packageBuy 1Package use: 42%Product matchEstimated at KROGER

long-grain white rice · 1 Cup

Mahatma Extra Long Grain White Rice, Uncooked Rice, 16 oz (454g)

Sale

41%

In recipe$0.61
To buy$1.49
Details
Mahatma · 1 lbr$1.99
Sale
$1.49 per packageBuy 1Package use: 41%Product matchEstimated at KROGER

fresh parsley, chopped · 2 Tablespoon

Parsley

13%

In recipe$0.19
To buy$1.49
Details
1 ct$1.49 per packageBuy 1Package use: 13%Product matchEstimated at KROGER

olive oil · 2 Tablespoon

Kroger® Extra Virgin Olive Oil

6%

In recipe$0.41
To buy$6.99
Details
Kroger · 16.9 fl oz$6.99 per packageBuy 1Package use: 6%Product matchEstimated at KROGER

dried thyme · 1 Teaspoon

Simple Truth Organic® Thyme Leaves Shaker

5%

In recipe$0.20
To buy$3.99
Details
Simple Truth Organic · 0.63 oz$3.99 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

black pepper · 0.5 Teaspoon

Kroger® Pure Ground Black Pepper Shaker

2%

In recipe$0.07
To buy$2.89
Details
Kroger · 1.85 oz$2.89 per packageBuy 1Package use: 2%Product matchEstimated at KROGER
Common ingredient

salt · 1 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$9.71

· only what you use

$2.43

per serving · 4 servings

You pay at checkout$26.98
36% used in this recipe$17.27 unused

All ingredients selected

Checkout$31.86
Recipe portion$9.80

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • vegetable broth-2 cups
  • sliced leeks-2 cups
  • long-grain white rice-1 cup
  • diced carrots-1 cup
  • sliced white mushrooms-8 oz
  • frozen peas-1 cup
  • olive oil-2 tablespoons
  • chopped fresh parsley-2 tablespoons
  • dried thyme-1 teaspoon
  • salt-1 teaspoon
  • black pepper-1/2 teaspoon
1
Prepare the rice and vegetables
Measuring Cups
Cutting Board
Chef’s knife

Rinse the rice until the water runs mostly clear. Wash between the leek layers and slice them, slice the mushrooms, dice the carrots and chop the parsley. Keep the peas frozen until their separate cooking step.

Wash leeks thoroughly, since grit can hide between the layers.

Keep knife blades pointed away from your hands while slicing vegetables.

1 cup rice
2 cups leek
8 ounces white mushroom
1 cup carrot
2 tablespoons parsley
2
Soften the leeks and carrots
Measuring Spoons
Large skillet with lid
Wooden spoon

Heat the olive oil in a deep skillet of at least 5 quarts over medium heat. Add the leeks, carrots and salt; cook for 5 minutes, until softened and fragrant.

2 tablespoons olive oil
2 cups leek
1 cup carrot
1 teaspoon Salt
3
Brown the mushrooms
Measuring Spoons
Large skillet with lid
Wooden spoon

Add white mushrooms, dried thyme, and black pepper; cook for 6 to 8 minutes until the mushrooms are browned at the edges and their moisture has mostly cooked off.

8 ounces white mushroom
1 teaspoon thyme
1/2 teaspoon Black Pepper
4
Toast the rice briefly
Large skillet with lid
Wooden spoon

Stir in the rice and cook for 1 minute, letting the grains become lightly glossy in the skillet.

1 cup rice
5
Cook the rice
Measuring Cups
Large skillet with lid

Add the broth and bring to a gentle boil. Reduce heat to low, cover and cook for 16–18 minutes, until the rice is tender. Meanwhile, cook the peas according to their package directions, including standing time, in an appropriate saucepan or microwave-safe vessel; check 165°F and drain if needed.

Use the lid handle carefully and open the lid away from your face to avoid steam burns.

2 cups vegetable broth
1 cup peas
6
Warm the cooked peas
Measuring Cups
Large skillet with lid

Scatter the fully cooked peas over the tender rice. Cover and warm for 1–2 minutes.

Lift the lid away from your hands and face, as trapped steam can burn.

1 cup peas
7
Rest, fluff, and finish
Large skillet with lid
Wooden spoon

Turn off the heat and let the skillet stand covered for 5 minutes, then fluff the rice and finish with chopped parsley.

2 tablespoons parsley
8

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