Leek and Mushroom Brown and Wild Rice Pilaf

I love leeks. Not the insipid, colourless and tasteless looking ones you get ready trimmed in the supermarket. I mean the ones that look like they have just been pulled out of a muddy field, in rolling, autumnal countryside. They seem as if they are as if they are as old as time, and indeed they are apparently mentioned in the bible.

This is a really quick and easy recipe. It is a one-pot-dish and what’s more, it is really good for you.

leek-and-mushroom-brown-and-wild-rice-pilaf-2

Leek and Mushroom Brown and Wild Rice Pilaf

I added coriander because I love it, but you could use another herb such as parsley and maybe a little drizzle of white truffle oil.

750mls vegetable or chicken stock (can be made with 2 good quality cubes)

200g brown basmati and wild rice mix (can be ready bought or mix your own)

40g butter

Glug extra virgin oil

2 large leeks, finely sliced and well washed

300g fresh mushrooms, sliced

2 cloves garlic, finely grated

Sea salt & freshly ground black pepper

Fresh herbs – coriander or parsley

Melt the butter in a heavy bottomed large saucepan (with a lid.) Add the leek and a good glug of olive oil. Sweat down for about 10-15 minutes until they are just beginning to caramelise. Add the mushrooms and cook down once again. Add the garlic and fry for a minute more. Season well with salt and pepper. Add the rice and stir and then the stock. Cover with the lid and cook on a low heat for about 40 minutes.  Check once or twice whilst cooking and stir. When rice is tender, remove from heat. Stir in the chopped herbs and check seasoning.

Slit leeks

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