| Title: | Brown rice w/ Sauteed mushrooms and Leeks |
| Wine Pairing: | Pinot Noir, Reisling, Zinfandel |
| We Recommend: |
Pajot Blanc Organic 2007 Cotes de Gascogne |
| Ingredients: | 1 1/2 cups long-grain brown rice 2 1/3 cups low-sodium chicken broth table salt 1 tablespoons unsalted butter 1 tablespoon olive oil 1 medium leek , white part only, sliced crosswise 6 ounces crimini mushrooms , sliced ¼ inch thick 1 1/2 teaspoons minced fresh thyme leaves 1/8 teaspoon ground black pepper 1 1/2 teaspoons sherry vinegar |
| Instructions: | Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish. Bring chicken broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in 1/8 teaspoon salt and pour broth over rice. Cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender. When rice has about 10 minutes baking time remaining, heat butter and oil in large nonstick skillet over medium-high heat until foaming; add leek and cook, stirring occasionally, until wilted, about 2 minutes. Add mushrooms and 1/4 teaspoon salt and cook, stirring occasionally, until moisture released by mushrooms evaporates and mushrooms are browned, about 8 minutes longer. Stir in thyme and pepper and set skillet aside. Remove baking dish from oven and uncover. Fluff rice with dinner fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and stir in mushroom/leek mixture and sherry vinegar; serve immediately. |