Leek Mushroom Garden Rice

Ingredients

• 1 Cup long-grain white rice - 1 (cup), rinsed
• 2 Cup vegetable broth - 2 (cups)
• 2 Tablespoon olive oil - 2 (tablespoons)
• 2 Cup leeks, sliced - 2 (cups), Wash thoroughly before slicing because grit can hide between the layers.
• 8 Ounce white mushrooms, sliced - 8 (ounces), sliced
• 1 Cup carrots, diced - 1 (cup), diced
• 1 Cup frozen peas - 1 (cup)
• 1 Teaspoon dried thyme - 1 (teaspoon)
• 1 Teaspoon salt - 1 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 2 Tablespoon fresh parsley, chopped - 2 (tablespoons), chopped

Instructions

1. Prepare the rice and vegetables

   1. *Rinse the rice* until the water runs mostly clear, then *slice the leeks*, *slice the mushrooms*, *dice the carrots*, and *chop the parsley*.

2. Soften the leeks and carrots

   2. 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*.

3. Brown the mushrooms

   3. 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.

4. Toast the rice briefly

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

5. Cook the rice

   5. 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*.

6. Steam the peas

   6. Scatter frozen peas over the rice, cover again, and cook for *3 to 4 minutes* until the peas are *hot and bright green*.

7. Rest, fluff, and finish

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