Nutrition per serving may change if servings are adjusted.
1 tablespoon olive oil
4 large onions, cut into ¾-inch chunks (about 4 cups)
1 cup sliced leeks (3 medium)
2 teaspoons brown sugar
3 cups sliced fresh mushrooms, such as shiitake, button or brown mushrooms
1 cup finely chopped carrots (2 medium)
1 (14 ounce) can reduced-sodium chicken broth
1¾ cups water
1½ cups cooked wild rice or brown rice
2 tablespoons dry sherry (optional)
⅛ teaspoon ground pepper
½ cup cold water
2 tablespoons all-purpose flour
Heat olive oil in a large saucepan over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown.
Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1¾ cups water, cooked rice, sherry (if desired) and pepper.
Combine the ½ cup cold water and flour in a screw-top jar. Cover and shake until smooth; stir into the rice mixture. Cook and stir until slightly thick and bubbly. Cook and stir for 1 minute more.