Name: Baked Mushroom Rice
Cook time: 20 min
Total time: 80 min
Ingredients: 1 ounce dried porcini mushrooms, (1 1/2 cups); 1.5 cups hot water; 4 teaspoons extra-virgin olive oil, divided; 1 medium leek, trimmed, washed (see Tip) and sliced (1 cup); 1 cup short-grain brown rice, (see Ingredient notes); 2 cloves garlic, minced; 1 tablespoon chopped fresh thyme, or 1 teaspoon dried; 0.5 cup dry white wine; 3 cups reduced-sodium chicken broth; 4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes); 0.5 cup freshly grated Parmesan cheese; 0.25 cup chopped fresh parsley, divided; 2 teaspoons balsamic vinegar; 0.25 teaspoon salt, or to taste; Freshly ground pepper, to taste

Cook Time:

20 mins

Additional Time:

1 hrs

Total Time:

1 hrs 20 mins

Servings:

4

Yield:

4 servings, about 1 cup each

Nutrition Profile:

Gluten-Free Low-Calorie

Jump to Nutrition Facts

Ingredients

1 ounce dried porcini mushrooms, (1 1/2 cups)
1 ½ cups hot water
4 teaspoons extra-virgin olive oil, divided
1 medium leek, trimmed, washed (see Tip) and sliced (1 cup)
1 cup short-grain brown rice, (see Ingredient notes)
2 cloves garlic, minced
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
½ cup dry white wine
3 cups reduced-sodium chicken broth
4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes)
½ cup freshly grated Parmesan cheese
¼ cup chopped fresh parsley, divided
2 teaspoons balsamic vinegar
¼ teaspoon salt, or to taste
Freshly ground pepper, to taste

Directions

Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.
Preheat oven to 425 degrees F.
Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.
Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.
While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.
When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

Tips

Tip: To clean leeks: Trim and discard coarse green tops. Split leeks lengthwise with a sharp knife, beginning about 1 inch from the root end and cutting toward the green end. Leave root end attached. Swish leeks repeatedly in a basin of cold water to remove grit. Alternatively, trim roots and ragged tops. Slice leeks and place in plenty of water, then drain. Repeat a few times. The slices do not absorb water or lose flavor and the process is faster.

Ingredient notes: Use short-grain brown rice, available in natural-foods stores and large supermarkets, to achieve the characteristic creamy risotto texture.

Cremini mushrooms (sometimes called baby bella mushrooms) are a strain of button mushrooms prized for their dark hue, firm texture and rich flavor.

Nutrition Facts (per serving)

349	Calories
9g	Fat
50g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 349
% Daily Value *
Total Carbohydrate 50g	18%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 13g	26%
Total Fat 9g	11%
Saturated Fat 2g	11%
Cholesterol 9mg	3%
Vitamin A 814IU	16%
Vitamin C 10mg	11%
Folate 34mcg	8%
Sodium 757mg	33%
Calcium 141mg	11%
Iron 4mg	19%
Magnesium 21mg	5%
Potassium 509mg	11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.