45mMushroom Leek Rice Pot
Plant-based rice supper with mushrooms, leeks, spinach, and thyme for a cozy table.
- Energy
- 394 calories per serving
- Protein
- 9.5 g per serving
- Carbs
- 70.1 g per serving
- Fat
- 8.9 g per serving
- Sodium
- 55 mg per serving
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Cook this recipe
- water-3 cups
- leeks, white and light green parts, sliced-2 cups
- long-grain white rice-1.5 cups
- fresh parsley, chopped-0.25 cups
- button mushrooms, sliced-12 oz
- fresh thyme-6 sprig
- fresh spinach, chopped-5 oz
- unsalted butter-3 tbsp
Rinse the rice under cool water until the water runs mostly clear, then wash the sliced leeks well to remove grit and strip the thyme leaves from the sprigs.
Melt the unsalted butter in a large pot over medium heat, then add the leeks and cook for 4 to 5 minutes until soft and cozy-scented.
Stir in the button mushrooms and fresh thyme leaves, then cook for 7 to 9 minutes until the mushrooms shrink and their moisture mostly cooks away.
Add the rinsed rice and stir for 1 minute to coat the grains in the buttery mushroom mixture.
Pour in the water, bring to a gentle simmer, then cover and cook on low for 15 minutes until the rice is tender.
Keep the pot covered while the rice cooks and avoid placing your face over the lid area where steam can escape.
Scatter the chopped spinach over the rice, cover the pot again, and let it rest off the heat for 5 minutes to wilt.
When lifting the lid, tilt it away from your face and hands to avoid hot steam.
Fold in the fresh parsley, fluff the rice gently, and serve while warm and steaming.
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