Ingredients
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2 tablespoons olive oil
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10 ounces sliced mushrooms (about 3 1/2 cups)
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2 garlic cloves, minced (about 2 tsp)
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1 teaspoon chopped fresh thyme
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1 1/2 cups wild rice
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1/4 cup madeira wine
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1 tablespoon low sodium soy sauce
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3 cups low sodium vegetable broth
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1/2 cup frozen peas
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1/4 cup pine nuts
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1 leek, white and green parts thinly sliced (about 1 cup)
Instructions
- Preheat oven to 375 degrees.
- Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
- Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
- Srir in garlic and thyme, and cook 1 minute or until fragrant.
- Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
- Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
- Remove from oven, cover and let stand 5 minutes.
- Fold in peas and pine nuts. Season with salt and pepper and serve.