This Mushroom & Leek Wild Rice is a wonderful side dish that can be enjoyed all year long. Made with long grain wild rice, leeks, fresh button mushrooms, vegetable broth and a few seasonings.
Hey friends, it’s been a slow week on the blog and I’ve been playing catch up all weekend. I promise two recipes each week and this week I got a little behind. But here I am two days in a row getting those recipes out for your guys. Did you get a chance to check out the Puff Pastry Jam Turnovers yesterday?
I know this recipe isn’t screaming summer vibes, but it’s a wonderful aromatic rice dish that can be enjoyed all year long. I love wild rice like you’ll see in my Wild Rice and Black Bean Salad or with the Grilled Salmon and Mushroom Wild Rice. And this Mushroom and Leek Wild Dish deserves it’s place on the dinner table even in the summer. It’s can be served hot or even at room temperature with a summer barbecue.
Ingredients
- 1 1/2 cups wild rice
- 1 whole leek cut in half length ways and diced
- 3 cups button mushrooms halved and sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 tablespoon fresh chopped parsley
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Heat skillet – In a large skillet set over medium heat, add the olive oil and garlic. Stir around and let cook for about a minute.
- Cook leeks – Add the chopped leeks and cook for 5 – 8 minutes until soft and golden. Stir the leeks occasionally to ensure even cooking.
- Cook mushrooms – Add the sliced mushrooms and give a really good stir. Cook the mushrooms for about another 5 – 8 minutes or until soft and cooked.
- Add the rice – Push the vegetables to one side of the pan and add the uncooked wild rice. Give a really good stir and incorporate the rice into the mushrooms and leeks.
- Pour over broth – Evenly pour over all the vegetable broth and give a quick stir. Reduce heat to low, cover and leave to cook for about 20 minutes. Rice dish will be done with all the liquid has evaporated and the rice is fully cooked.
- Garnish and serve – Remove from heat. Add the fresh parsley and fluff with a fork. Great served fresh off the stove.
Recipe Tips
- Cooking the vegetables – I cooked the leeks and mushrooms over medium heat and they cooked perfectly without any burning. Just keep in mind to stir them occasionally so they don’t stick or burn.
- Frying the rice – In the recipe card you will notice the rice gets added to the vegetables before the broth. By stirring it into the vegetables before adding the broth, you will get a little more flavour into you rice and a better texture at the end.
- Cooking the rice – This rice cooked in exactly 20 minutes after the broth was added. Keep in mind to keep the rice covered over low heat and don’t stir it as it cooks. When you stir rice it becomes more creamy, like risotto. When the rice is fully cooked, you then fluff with a fork.
Substitutions
- Wild rice – I loved the wild rice texture and flavour for this recipe. You could use basmati or brown rice if it’s what you have. Keep in mind, cooking times will vary for different varieties of rice.
- Mushrooms – I used large white button mushrooms. Honestly any kind of mushrooms like brown or portobello mushrooms would work as well. You can even use canned mushrooms if that’s more cost effective.
- Leeks – I use leeks often in cooking as they are always available and I love the flavour. You can just as easily use white or brown onions for this recipe.
- Vegetable broth – I strongly recommend using a broth for this recipe, don’t use water or it won’t have much flavour. If you prefer, you could even use a beef broth or a chicken broth.
What to Serve With This wild Rice Dish
Honestly, there’s not much this doesn’t go well with. Why not try serving it with the Oven Roasted Rotisserie Chicken. A great summer combo! You could also serve it with the Zesty Pan Seared Shrimp or even the Moroccan Spiced Pork Kebabs. And there is nothing wrong with serving it as a Vegetarian main course.
Frequently Asked Questions
It is not necessary to soak wild rice before cooking. However, you can soak if you prefer. Keep in mind, if you soak the rice before cooking, it will cook much quicker.
Wild rice has a little bit of a nutty flavour to it. I would even say it tastes a bit earthy. Wild rice is more firm than regular long grain or brown rice.
Wild rice is actually an aquatic grass and not a rice. It’s referred to as rice because it looks and tastes much like rice.
Mushroom and Leek Wild Rice
Ingredients
- 1 1/2 cups wild rice
- 1 whole leek cut in half length ways and diced
- 3 cups button mushrooms halved and sliced
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 tablespoon fresh chopped parsley
Instructions
- In a large skillet set over medium heat, add the olive oil and garlic. Stir around and let cook for about a minute.
- Add the chopped leeks and cook for 5 – 8 minutes until soft and golden. Stir the leeks occasionally to ensure even cooking.
- Add the sliced mushrooms and give a really good stir. Cook the mushrooms for about another 5 – 8 minutes or until soft and cooked.
- Push the vegetables to one side of the pan and add the uncooked wild rice. Give a really good stir and incorporate the rice into the mushrooms and leeks.
- Evenly pour over all the vegetable broth and give a quick stir. Reduce heat to low, cover and leave to cook for about 20 minutes. Rice dish will be done with all the liquid has evaporated and the rice is fully cooked.
- Remove from heat. Add the fresh parsley and fluff with a fork. Great served fresh off the stove.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Cooking the vegetables – I cooked the leeks and mushrooms over medium heat and they cooked perfectly without any burning. Just keep in mind to stir them occasionally so they don’t stick or burn.
- Frying the rice – In the recipe card you will notice the rice gets added to the vegetables before the broth. By stirring it into the vegetables before adding the broth, you will get a little more flavour into you rice and a better texture at the end.
- Cooking the rice – This rice cooked in exactly 20 minutes after the broth was added. Keep in mind to keep the rice covered over low heat and don’t stir it as it cooks. When you stir rice it becomes more creamy, like risotto. When the rice is fully cooked, you then fluff with a fork.
Thanks For Stopping by & Hope To See You soon!
What brand of wild rice do you find works best in this recipe?
Hi Lori,
I use a wild rice mixed with long grain white rice. I think any brand will work no problem at all.