Mother Earth Living

Hue and Cry: Rice with Leeks and Mushrooms

Try this versatile dish for a hearty dinner.
By Susan Belsinger and Carolyn Dille
February/March 1995
Add to My MSN


Content Tools

Related Content

Rice Intensification Helps Poor Farmers Grow Rice Sustainably

Rice Intensification uses less water and fewer seedlings to produce greater yields of rice, which he...

BTTR’s Sustainable Oyster Mushroom Kits Are Now In The Produce Department

Back to the Roots (BTTR) is collecting 20,000 pounds of coffee grounds each week, cultivating them i...

Cooking with Bay Laurel: Rice Pudding with Bay

Sweet Bay is not just for slow-cooked, savory foods. Try it fresh in desserts and puddings for a spi...

In the News: Grow Mushrooms at Home

Back to the Root makes growing mushrooms at home simple and sustainable.

Serves 8

This simple and delicious hearty dish is good served with all types of game, meat, or fowl, or as a vegetarian main course. Use your favorite rice. Sometimes we substitute wild rice for half of the regular rice in this dish, cooking it separately from the white or brown rice. Often we add a little red or white wine in place of the stock at the end of cooking.

  • 2 cups white or brown rice
  • 4 1/2 to 5 cups hot vegetable or defatted chicken stock or water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 leeks, about 1 1/2 pounds
  • 2 cups sliced mushrooms: domestic, ­crimini, or wild (oyster, chanterelle, portabello, and shiitake)
  • Salt and freshly ground black pepper

1. Combine the rice, 4 cups of stock or water, and salt in a nonreactive heavy-bottomed saucepan. Cover and bring to a boil over medium-high heat. Reduce the heat to medium low. Cook white rice about 25 minutes and brown rice 45 to 50 minutes. The rice should be tender but al dente.

2. Meanwhile, clean and trim the leeks, including some green. Split them lengthwise and slice crosswise 1/4 inch thick. Heat the olive oil and butter over medium heat in a large nonstick skillet. Add the leeks and sauté about 3 minutes, stirring occasionally. Add the mushrooms, toss them with the leeks, and cook about 3 minutes, stirring once. Add 1/4 to 1/2 cup of the remaining stock and salt and pepper to taste. Reduce the heat to medium low, cover, and cook about 5 minutes longer, stirring occasionally.

3. When the rice is done, transfer it to the pan of vegetables and toss well over medium-low heat. Add the remaining stock if necessary and taste again for seasoning. Serve hot.

Click here for the original article, Hue-and-Cry.


Susan Belsinger of Brookeville, Maryland, and Carolyn Dille of San Jose, California, were formerly partners in a cooking and catering enterprise that took them around the world. They have coauthored many outstanding cookbooks; their current work in progress, The Onion Book, will be published by Interweave Press.








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.