Whole grains have firmly established a prominent place in today’s overall diet, and are continuing to grow in acceptance and popularity. Once a taste for them has been acquired, less textured, more refined grains often have less appeal. Years ago when I first sampled wild rice I was not at all eager to have it again. Last night when it was served for dinner, I immediately wanted a second helping.
During this time of Lent, when many people choose to eat less meat, and have simpler meals, it can be a good time to introduce more grains into the menu such as this flavorful combination of wild rice with mushrooms and leeks.
CHANGE SERVING SIZEpeople
READY IN1 hrs45 mins
- 3 Tbsp unsalted butter divided
- 1/2 cup yellow onion chopped
- kosher salt
- 2 cups wild rice (10 to 12 ounces)
- 1/4 cup scallion(s) finely chopped, white and green parts (2 scallions)
- 1 and 1/2 tsp fresh ground pepper
- 1 pint mushroom(s) fresh
- 4 leek(s) medium
- 1/2 cup white wine
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent.
- Add 5 cups of water, 2 teaspoons of salt, and the wild rice.
- Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper.
- Slice mushrooms, cut up leeks to similar size as mushrooms.
- Sauté both in just enough olive oil to brown.
- Stir into rice. Add wine and heat all together till hot.
- Taste for seasonings and serve hot.
This sounds so delicious! Why haven’t I ever thought of putting mushrooms and leeks in my rice? Thank you 🙂
Thank you! Enjoy!