Baked Brown Rice with Mushrooms and Leeks
Serves 415 mins prep70 mins cook
I love brown rice because of its nutty flavor with more textural personality than white rice. However, during my several years of cooking brown rice, I have had more than my share of mushy, soggy, and even under or overcooked results when cooking brown rice.
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What you need
Instructions
1 Preheat oven to 375 degrees. 2 Heat vegetable broth, 1-tablespoon vegetable oil, and 1/4 teaspoon salt in a medium saucepan until it boils. 3 Place the brown rice in 8X8 baking dish. 4 Pour the boiling broth mixture over brown rice and give it a gentle stir. 5 Cover the baking dish tightly with 2 layers of aluminum foil. 6 Place it in the oven and bake for 60 to 70 minutes or until tender.15 minutes prior to rice being ready, 7 Sauté leeks in a large skillet with 1-tablespoon oil until they are wilted, 2-3 minutes. 8 Add the mushrooms and cook, stirring occasionally, until most of the moisture has evaporated, 8-10 minutes. 9 Season it with 1/4 teaspoon salt, thyme, and black pepper. 10 When rice is ready, fluff it with a fork and cover it with kitchen towel. 11 Let it stand for 5 minutes. 12 Stir in the sautéed mushroom and leek mixture in rice and drizzle it with the sherry vinegar. 13 Taste for seasoning. Add if necessary. 14 Serve immediately.View original recipe