Lincoln took a bite of this Leek and Mushroom Rice when I made it for dinner last week and immediately declared it “the bomb“.
You know what I think is the bomb? The fact that he can now climb into the car then car seat all on his own. Weren’t you just struggling to hold your head up like, last Wednesday, little man? I can only be sad for a second though because GAME CHANGER. Absolute. Game changer! These are the things I get excited about these days.
That and making grilled cheese for the first time since going gluten-free (turns out GF bread isn’t so bad after being slathered with butter then stuffed with cheese!) Southern Charm making it’s season 3 debut in less than two weeks (be still my Charleston-loving heart,) and the fact that my 2 year old son says things like “the bomb.” A couple weeks ago his teacher told me he exclaimed “what the heck?!” during play time, followed by, “Mommy says that.” Kids say the darndest things. ?
Anyway, back to this “bomb” side dish recipe that I’m sharing with you today! Leek and Mushroom Rice is a simple, 1-skillet side dish that’s easy enough to make any day of the week but elegant enough to serve with Easter dinner. My mouth is seriously watering at the thought of pairing a big scoop of this rice flavored with leeks, mushrooms, garlic, and a hint of lemon with a big fat slice of salty ham. Forget Thanksgiving’s turkey, I am ALL about the Easter ham!
This flavor combination might actually look familiar to you – it’s essentially the pan sauce from my Leek and Mushroom Chicken Skillet paired with rice instead of chicken. I made the dish for the 999th time last week but was having one of those nights where I just could. not. eat. another chicken breast for dinner. Do you ever feel that way? Anyway, I ended up enjoying just the vegetables and midway through I was struck by the thought that they’d pair phenomenally with fluffy rice, and this easy side dish was born!
Leek and Mushroom Rice is light, healthy, and a hit of fresh lemon juice stirred in at the end makes it perfect for spring time. I paired it here with a sauteed chicken breast (ironically,) though the flavors would pair really well with salmon or shrimp. Heck (whoops, there I go,) grilled pork chops would be awesome too!
Start by trimming 3 small or 2 large leeks of their roots then slice the tops off where they begin to turn dark green. Sometimes our grocery store sells pre-trimmed leeks which makes me feel like I won the lottery because I don’t have to pay for a part of the plant that you can’t eat. Kind of like when they price broccoli by the bunch versus the pound. Nothing better!
I spend too much time at the grocery store…
Chop the leeks in half, then thinly slice.
Add the leeks to 1 Tablespoon extra virgin olive oil in a large skillet over medium-high heat with 4oz thinly sliced mushrooms. Once the mushrooms have released their liquid and begin to turn golden brown, season with salt and pepper then continue to saute until the leeks are tender and caramelized, about 10 minutes. Add 2 cloves minced garlic then saute for 30 seconds.
Next stir in 1 cup long grain white rice.
Add 2 cups chicken broth then turn the heat up to bring it to a boil. Place a lid on top, turn the heat down to medium/medium-low, then simmer until the rice has absorbed all the broth, 15 minutes or so.
Remove the skillet from the heat then let it sit with the lid on for 10-15 minutes, or until the rice is tender. Last step is to drizzle in a squeeze of fresh lemon juice then taste and add more salt and pepper if necessary before fluffing and serving!
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Caramelized Leek and Garlic Mushroom Rice
Leek and Mushroom Rice is an easy, light and healthy, gluten-free side dish. Serve with chicken or fish and dinner's done!
- 1 Tablespoon extra virgin olive oil
- 2 large or 3 small leeks, white and light green parts only, thinly sliced
- 4oz mushrooms, thinly sliced
- salt and pepper
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 cups chicken broth
- squeeze fresh lemon juice
- Heat extra virgin olive oil in a large skillet over heat that's just a touch above medium (6/10 on the heat scale.) Add leeks and mushrooms then, when mushrooms have released their liquid and are begin to brown, season with salt and pepper. Continue sauteing until leeks are tender and slightly caramelized, 10 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to combine. Add chicken broth then turn heat up to bring to a boil. Place a lid on top then turn heat down to medium-low and simmer until all the broth has been absorbed. Remove skillet from heat then let rice steam with the lid on for 10 minutes. Remove lid then add lemon juice. Taste then add more lemon juice and/or salt if necessary, and then serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This rice is a little creamy and I love that it’s pumped up with fresh and healthy vegetables. If your family doesn’t like seeing slices of mushrooms, you could even chop them up. However you gotta get there – I hope you try this delicious and springy side dish!
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