by Ashley Rodriguez
This is a simple vegetarian side dish that is quick to throw together. If you prefer you can use chicken stock but I’m really hoping you all have vegetable stock in your freezer after the newsletter I wrote a couple of months ago. 🙂
1 tablespoon butter
1 tablespoon olive oil
2 leeks, white part sliced
2 garlic cloves, minced
1 1/2 cups quartered crimini mushrooms
1 cup long grain rice
2 cups vegetable broth (homemade is best!)
1/2 teaspoon salt (unless the broth you use is very salty)
Fresh cracked black pepper
In a saucepan over medium heat, combine butter and olive oil. When butter has melted add leeks and minced garlic. Cook 1-2 minutes.
Add crimini mushrooms. Cook 3 minutes or until mushrooms soften slightly.
Stir in rice, cook until rice becomes slightly translucent. Stirring occasionally to make sure rice doesn’t stick to the bottom of the pan. About 4 minutes. Rice may brown slightly.
Stir in vegetable broth, bring to a boil. Add 1/2 tsp salt. Reduce heat to medium-low. Cover and let cook 20-25 minutes.
Taste. Add more salt if needed. Sprinkle with some fresh cracked black pepper. Stir. Serve.
adapted from lifeambrosia.com