Baked Brown Rice with Mushrooms and Leeks
I love brown rice because of its nutty flavor with more textural personality than white rice. However, during my several years of cooking brown rice, I have had more than my share of mushy, soggy, and even under or overcooked results when cooking brown rice.
Servings: 4 servings
Ingredients
- Vegetable broth you can use chicken broth as well
- 2 tablespoon vegetable oil divided
- 1/2 teaspoon salt - divided
- 1 1/2 cup brown rice picked over
- 1 leek – white parts only washed and sliced
- 8 ounces 2 cups Cremini (or button) mushrooms, wiped, trimmed and sliced
- 2 teaspoons fresh thyme minced
- 1/4 teaspoon black pepper freshly grounded
- 11/2 teaspoon sherry vinegar
Instructions
- Preheat oven to 375 degrees.
- Heat vegetable broth, 1-tablespoon vegetable oil, and 1/4 teaspoon salt in a medium saucepan until it boils.
- Place the brown rice in 8X8 baking dish.
- Pour the boiling broth mixture over brown rice and give it a gentle stir.
- Cover the baking dish tightly with 2 layers of aluminum foil.
- Place it in the oven and bake for 60 to 70 minutes or until tender.15 minutes prior to rice being ready,
- Sauté leeks in a large skillet with 1-tablespoon oil until they are wilted, 2-3 minutes.
- Add the mushrooms and cook, stirring occasionally, until most of the moisture has evaporated, 8-10 minutes.
- Season it with 1/4 teaspoon salt, thyme, and black pepper.
- When rice is ready, fluff it with a fork and cover it with kitchen towel.
- Let it stand for 5 minutes.
- Stir in the sautéed mushroom and leek mixture in rice and drizzle it with the sherry vinegar.
- Taste for seasoning. Add if necessary.
- Serve immediately.
Nutrition
Calories: 354kcal | Carbohydrates: 61g | Protein: 8g | Fat: 9g | Saturated Fat: 6g | Sodium: 889mg | Potassium: 411mg | Fiber: 4g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
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