Mushroom Leek Rice Pot

Ingredients

• 1.5 Cup long-grain white rice - 1 1/2 cups, rinsed
• 3 Cup water - 3 cups
• 3 Tablespoon unsalted butter - 3 tablespoons
• 2 Cup leeks, white and light green parts, sliced - 2 cups, Use white and light green parts only; wash well to remove grit.
• 12 Ounce button mushrooms, sliced - 12 ounces, sliced
• 6 Count fresh thyme - 6 sprigs, Strip leaves from the sprigs before cooking.
• 5 Ounce fresh spinach, chopped - 5 ounces, chopped
• 0.25 Cup fresh parsley, chopped - 1/4 cup, chopped

Instructions

1. Rinse and prep

   1. *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.

2. Soften the leeks

   2. 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.

3. Cook the mushrooms

   3. 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.

4. Coat the rice

   4. Add the *rinsed rice* and stir for 1 minute to coat the grains in the buttery mushroom mixture.

5. Simmer the rice

   5. Pour in the *water*, bring to a gentle simmer, then cover and cook on low for *15 minutes* until the rice is tender.

6. Wilt the spinach

   6. Scatter the *chopped spinach* over the rice, cover the pot again, and let it rest off the heat for *5 minutes* to wilt.

7. Finish and serve

   7. Fold in the *fresh parsley*, fluff the rice gently, and serve while *warm and steaming*.