This afternoon I made a nice rice dish and wanted to break it down a bit to show off this amazing aromatic and earthy rice.
Wild Rice with Portabello Mushrooms and Leeks
1/3 cup of wild rice (rinsed)
1 1/3 cup of vegetable broth
1 teaspoon of onion powder
1/2 teaspoon of salt
In a pot, bring all ingredients to a boil, covered. Allow to boil for 35 minutes. Strain off remaining water. Some of the rice kernels will be split apart mush many should still be tender.
2 large cloves of garlic (chopped)
2 1/2 cups of cubed portabello mushrooms (cubed)
1/2 cup of onion (sliced)
1 tablespoon of oil
1 teaspoon of jalapeno peppers (chopped)
1 teaspoon of ground black pepper
1 teaspoon of salt
Heat the oil on low. Add the onion, garlic, jalapeno, and salt. Cook until onion is tender and translucent. This should take about 5 minutes. During this time, slice the leek into 1/2 inch rings and rinse very well.
Once the onion is tender, add the cubed mushrooms and black pepper. Stir well and allow to cook for 5-8 minutes. Then add the leeks and stir well. Cook for 20 minutes on low heat. The leeks will cook down as will the mushrooms.
Add the 1 cup of wild rice and stir well. Cook for 10 minutes to allow the flavors to meld.
This was a nice earthy dish full of flavor on a hot summer afternoon. The mushrooms and leeks are both subtle and earth and compliment the wild rice very well.