Baked Brown Rice with Mushrooms and Leeks

Ingredients

• 1 ½ cup brown rice, picked over


• 2 ½ cups vegetable broth (you can use chicken broth as well)


• 2 tablespoon vegetable oil, divided


• ½ teaspoon salt – divided


• 1 leek – white parts only, washed and sliced


• 8 ounces (2 cups) Cremini (or button) mushrooms, wiped, trimmed and sliced


• 2 teaspoons fresh thyme, minced


• ¼ teaspoon black pepper, freshly grounded


• 1½ teaspoon sherry vinegar

Instructions

1. Preheat oven to 375 degrees.


2. Heat vegetable broth, 1-tablespoon vegetable oil, and ¼ teaspoon salt in a medium saucepan until it boils.


3. Place the brown rice in 8X8 baking dish.


4. Pour the boiling broth mixture over brown rice and give it a gentle stir.


5. Cover the baking dish tightly with 2 layers of aluminum foil. Place it in the oven and bake for 60 to 70 minutes or until tender.


6. minutes prior to rice being ready, sauté leeks in a large skillet with 1-tablespoon oil until they are wilted, 2-3 minutes.


7. Add the mushrooms and cook, stirring occasionally, until most of the moisture has evaporated, 8-10 minutes.


8. Season it with ¼ teaspoon salt, thyme, and black pepper.


9. When rice is ready, fluff it with a fork and cover it with kitchen towel. Let it stand for 5 minutes.


10. Stir in the sautéed mushroom and leek mixture in rice and drizzle it with the sherry vinegar.


11. Taste for seasoning. Add if necessary.


12. Serve immediately.