Ingredients
- 3 leeks
- 2 cups shiitake mushrooms
- 2 Tbsp vegetable oil, divided
- 3 garlic cloves, chopped
- 1⁄2 tsp salt
- 1 cup brown basmati rice
- 2 cups low-sodium vegetable broth
- 1⁄2 cup toasted walnuts, roughly chopped
- 3 scallions, chopped
Prep Time:
60 minutes
Number of Servings:
Serves 4
Directions
- Rinse leeks well. Chop white and light green parts into 1⁄2-inch dice.
- Stem mushrooms. Discard stems or save for another use such as making broth. Slice caps thinly and set aside.
- Heat 1 tablespoon of the oil in a medium-size pot over medium heat. Sauté leeks and garlic until leeks are soft. Add salt and rice. Sauté rice grains for 2 to 3 minutes to toast them. Add broth and bring mixture to a boil. Cover, reduce heat to low, and cook for 45 minutes.
- Meanwhile, heat remaining tablespoon of oil in a skillet. Sear mushrooms until they turn golden.
- Stir mushrooms and toasted walnuts into cooked rice. Garnish with scallions and serve.
Nutrition Info:
384 Calories, 8 g Protein, 0 mg Cholesterol, 50 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 5 g Fiber, 18 g Total fat (2 g sat), 310 mg Sodium, ★★★★ Vitamin A, Vitamin B6, Vitamin K, ★★★ Phosphorus, ★★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Magnesium, ★ Vitamin C, Vitamin E, Folate, Iron, Zinc
