iowagirleats4.8
Leek and Mushroom Rice
Leek and Mushroom Rice is an easy, light and healthy, gluten-free side dish. Serve with chicken or fish and dinner's done!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Heat extra virgin olive oil in a large skillet over heat that's just a touch above medium (6/10 on the heat scale.) Add leeks and mushrooms then, when mushrooms have released their liquid and are begin to brown, season with salt and pepper. Continue sauteing until leeks are tender and slightly caramelized, ⏱️ 10 minutes. Add garlic then saute for 30 more seconds.
extra virgin olive oil1 Tablespoonmushrooms (thinly sliced)4 ozsalt and peppergarlic (minced)2 cloves
2
Add rice then stir to combine. Add chicken broth then turn heat up to bring to a boil. Place a lid on top then turn heat down to medium-low and simmer until all the broth has been absorbed. Remove skillet from heat then let rice steam with the lid on for ⏱️ 10 minutes. Remove lid then add lemon juice. Taste then add more lemon juice and/or salt if necessary, and then serve.
chicken broth2 cups
Nutrition Facts
calories
162 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
2 g
sodium Content
299 mg
protein Content
4 g
cholesterol Content
2 mg
carbohydrate Content
30 g
saturated Fat Content
0.4 g
unsaturated Fat Content
2.4 g
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