Mushroom and leak rice healthy and quick dish
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Vegan Mushroom and Leek Rice
Author: Jenna Urben
Mushroom and Leek Rice is an easy vegan recipe that can be served as a side or main dish. This creamy comfort food is a healthy take on the traditional mushroom and leek risotto
INGREDIENTS
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- 2 large leeks cleaned and sliced
- 8 ounces mushrooms sliced
- 3 garlic cloves minced
- 2 cups long grain rice
- 4 cups vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon lemon juice
INSTRUCTIONS
- Heat olive oil in a large skillet over medium heat. Add mushrooms and leeks to skillet and cook until mushrooms have released their liquid and leeks are tender.
- Continue cooking until both are slightly browned and caramelized. Add garlic and cook until fragrant.
- Add rice and stir to toast. Add broth and turn up the heat to bring to a boil. Once at a boil, turn down heat to low-medium and cover skillet. Let cook for about 10-15 minutes then stir and let continue cooking for another 10 minutes.
- Remove from heat, give everything a stir, place the lid back on and let steam for 10 minutes. Before serving, squeeze fresh lemon juice over rice. Taste and adjust seasoning, if needed.
