50m$9.47Leek Mushroom Garden Rice
A plant-based light supper with tender rice, leeks, white mushrooms, carrots, peas, and thyme. Cozy, simple, and skillet-style for an easy garden-vegetable meal.
- Energy
- 318 calories per serving
- Protein
- 7.7 g per serving
- Carbs
- 56.3 g per serving
- Fat
- 7.5 g per serving
- Sodium
- 840 mg per serving
Shopping options
olive oil
2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
dried thyme
1 Teaspoon
McCormick Whole Thyme Leaves
5%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
vegetable broth
2 Cup
Pacific Foods Organic Vegetable Broth, Plant Based, 32 oz Carton
50%
leeks, sliced
2 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
39%
white mushrooms, sliced
8 Ounce
Simple Truth Organic® Sliced White Mushrooms
100%
long-grain white rice
1 Cup
Mahatma Extra Long Grain White Rice, Uncooked Rice, 16 oz (454g)
41%
salt
1 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
carrots, diced
1 Cup
Carrots
95%
fresh parsley, chopped
2 Tablespoon
Parsley
13%
frozen peas
1 Cup
Kroger® Frozen Sweet Green Peas
42%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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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 tbsp
- chopped fresh parsley-2 tbsp
- dried thyme-1 tsp
- salt-1 tsp
- black pepper-0.5 tsp
Rinse the rice until the water runs mostly clear, then slice the leeks, slice the mushrooms, dice the carrots, and chop the parsley.
Wash leeks thoroughly, since grit can hide between the layers.
Keep knife blades pointed away from your hands while slicing vegetables.
Heat olive oil in a large skillet over medium heat, then add leeks, carrots, and salt; cook for 5 minutes until the leeks are soft and fragrant.
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.
Stir in the rice and cook for 1 minute, letting the grains become lightly glossy in the skillet.
Pour in vegetable broth, bring to a gentle boil, then reduce heat to low, cover, and cook for 16 to 18 minutes until the rice is tender.
Use the lid handle carefully and open the lid away from your face to avoid steam burns.
Scatter frozen peas over the rice, cover again, and cook for 3 to 4 minutes until the peas are hot and bright green.
Lift the lid away from your hands and face, as trapped steam can burn.
Turn off the heat and let the skillet stand covered for 5 minutes, then fluff the rice and finish with chopped parsley.
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