Leek and Mushroom Wild Rice
Recipe type: Side Dish
Cuisine: Fall, Winter, Holiday, Thanksgiving
Serves: 8-10 servings
  • 1½ cups wild rice (I used a mixture of wild and brown rice)
  • 1 medium onion, finely chopped
  • 6 leeks (white and light green parts only), halved, washed, and thinly sliced
  • 5 cups chopped mushrooms (I used crimini, oyster, and shitake)
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons fresh thyme, minced
  • grated zest of one lemon
  • juice of one lemon (add to taste)
  • ½ cup freshly grated parmigiano reggiano (omit to make vegan)
  • ½ teaspoon freshly ground black pepper
  • kosher salt to taste
  • 2 tablespoons unsalted butter (to make vegan, use vegan butter or olive oil only)
  • 2 tablespoons extra virgin olive oil, divided
  • ⅓ cup dry sherry
  1. Cook the wild rice: Put 1½ cups wild rice and 3 cups of water in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 50 minutes. Remove from heat and allow to sit, covered for 10 minutes. Transfer to a large bowl.
  2. Saute the vegetables and herbs: Heat the butter and 1 tablespoon olive oil in a large frying pan over medium-high heat until the butter is melted, and the mixture is hot. Saute the onion and leek until softened, about 6 minutes. Add the garlic, herbs, and a pinch of kosher salt. Saute for another minute, stirring constantly.
  3. Push the leek-onion mixture to one side of the pan. Add one tablespoon olive oil to the empty side of the pan. Add the mushrooms and salt (to taste) to the empty side of the pan and saute for 2 minutes. Now, stir the leeks and mushrooms together and saute for an additional 1-2 minutes, or until mushrooms are cooked through, but still firm.
  4. Add the sherry, and scrape all the brown bits from the bottom of the pan. Cook until most of the liquid has evaporated, 1-2 minutes.
  5. Mix the Rice: Add the leek-mushroom mixture to the bowl with the wild rice. Add the parmigiano, pepper, lemon zest and half of the lemon juice. Stir to combine. Salt to taste. Does it need a little extra wake up? Add more lemon juice and/or salt until the flavors lock in.
Recipe by Spoon With Me at https://spoonwithme.com/spiced-maple-roasted-yams-leek-and-mushroom-wild-rice-tangerine-ginger-cranberry-relish/