Wild rice is like regular rice, but it likes to go out at night and make bad decisions.
Also, it’s chewier than rice and has a nuttier flavor that really complements the sauteed mushrooms.
Wild rice not a pantry staple? Replace with brown rice (of course, adjust the cooking times)! The texture will be different but really the mushrooms pull this dish through.
This dish all comes together in one pan. It’s hearty and comforting and filling and just PERFECT for a nice, relaxing, and easy meal.
And if you use wild rice, everything becomes a black gunky mess, so you can pretend you are eating the souls of your enemies.
Assuming their souls look like gunky black messes.
Which, of course, they do.
Total Time: 1 hour, Active Time: 10 minutes
2 teaspoons olive oil
1 leek, chopped into half moons
3 cloves of garlic, minced
8 oz mushrooms, sliced
1 medium carrot, sliced
1/2 cup wild rice
1 1/2 cup water
2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
Salt and pepper, to taste
Half a bunch or three handfuls of kale
Fresh thyme, for garnish
1. Saute the leeks on medium heat in 2 teaspoons of oil. You may need to add more if you don’t have a nonstick pan.
2. Once the leeks start to soften, add garlic. Make sure to stir frequently so the garlic doesn’t burn.
3. Allow the garlic to brown slightly and add the mushrooms and carrots. The mushrooms should soften and let out some liquid within 5-7 minutes. Continue to stir frequently.
4. Add the wild rice and water. The wild rice will take 40-50 minutes to cook, but check in on it once in a while in case the rice needs more water.
5. Once the rice is almost done cooking, about 35 minutes in, add the spices and kale. The kale will take a few minutes to wilt.
6. When the rice has absorbed all the water and is firm but chewy, it’s done! Add fresh thyme if you have it. This will last in the fridge for about a week. Enjoy. 🙂