Mushroom Leek Rice Pot
Mushroom, leek and spinach rice cooked with butter and thyme. Allow about 60 minutes, including the covered five-minute rest; cook until the rice is tender.
- Hobbit
- mushrooms
- one-pot
- plant-based
- rice
- simple supper
- vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
fresh thyme · 6 Count
Soli Organic™ Living Thyme
100%
Details
button mushrooms, sliced · 12 Ounce
Kroger® Sliced White Mushrooms
75%
Details
leeks, white and light green parts, sliced · 2 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
67%
Details
long-grain white rice · 1.5 Cup
Mahatma Extra Long Grain White Rice, Uncooked Rice, 16 oz (454g)
Sale
61%
Details
fresh spinach, chopped · 5 Ounce
Kroger® Baby Spinach
50%
Details
fresh parsley, chopped · 0.25 Cup
Parsley
25%
Details
unsalted butter · 3 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
9%
Details
water · 3 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- water-3 cups
- leeks, white and light green parts, sliced-2 cups
- long-grain white rice-1 1/2 cups
- fresh parsley, chopped-1/4 cup
- button mushrooms, sliced-12 oz
- fresh thyme-6 sprig
- fresh spinach, chopped-5 oz
- unsalted butter-3 tablespoons
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.
Simmer covered on low until the rice is tender and the water absorbed, starting to check after 15 minutes. Follow the rice package timing when different. Add a little water if the pot dries before the rice softens, then continue covered.
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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