Wild Rice With Leeks & Mushrooms

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Preparation time:
Cooking time:

Serves: 8

Dietary guidance: v 

Tags: main · starter · mushrooms · rice · jewish · leeks · wild ·


3 cups water
1 1/2 cups wild rice
3 1/4 cups defatted chicken broth (for vegetarians use vegetable stock)
1 tablespoon olive oil
3 leeks cleaned well, chopped
1 1/2 cups sliced mushrooms
1/4 teaspoon ground black pepper


In a large saucepan, combine the water and rice. Bring to a boil over high heat. Cover, remove from the heat and let stand for 20 minutes. Drain well and return to the pan. Add 3 cups of the broth. Bring to a boil over medium high heat. Stir, cover, reduce the heat and simmer for 25 minutes, or until the rice is just tender and the liquid has been absorbed. While the rice is cooking, warm the oil in a large nonstick skillet over medium heat. Add the leeks and saute for 3 minutes. Add the mushrooms; saute for 3 minutes. Add the pepper and remaining 1/4 cup broth. Cover and simmer for 5 minutes. Set aside until the rice is ready. Add the rice to the pan and mix well.

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