This 25-minute leek and wild mushroom rice skillet with thyme is a warm, comforting meat-free dinner. Sweet leek, fragrant porcini mushrooms, and earthy thyme cook with rice in vegetable stock, creating a flavorful meal for two without the gradual stirring required for classic risotto.
Recipe at a glance
- Soften the leek in olive oil or butter, then add the mushrooms and thyme.
- Stir in the uncooked rice and toast for 1 minute.
- Add the warm vegetable stock, cover, and cook for 12 to 15 minutes.
- Stir in Parmesan or nutritional yeast and let the rice rest for 2 minutes.
A comforting rice skillet without the work of risotto
The combination of sweet leek, fragrant porcini mushrooms, and earthy thyme creates a rich flavor. The rice cooks directly in the vegetable stock with the mushrooms, so there is no need to add liquid gradually as you would for classic risotto.
Ingredients
- 1 large leek, thoroughly washed and thinly sliced into rounds
- 150 g fresh or frozen porcini mushrooms, sliced (chanterelles or button mushrooms can also be used)
- 150 g rice
- 2 tablespoons olive oil or butter
- 1 teaspoon fresh or dried thyme
- 400 ml warm vegetable stock
- salt and pepper, to taste
- 1 tablespoon grated Parmesan or nutritional yeast
Method
Cook the leek: Heat the olive oil or butter in a wide skillet. Add the sliced leek and cook over medium heat for about 4 minutes, until softened.
Add the mushrooms: Add the sliced porcini mushrooms and thyme to the leek. Cook for another 3 to 4 minutes, until the mushrooms release their liquid and brown nicely.
Add the rice: Add the uncooked rice to the skillet and cook for 1 minute, until translucent and coated with the flavor of the oil and mushrooms.
Cook: Pour in the warm vegetable stock, stir well, cover, and reduce the heat to low. Cook for 12 to 15 minutes, depending on the type of rice, until the rice has absorbed the liquid and is tender.
Finish: Remove the skillet from the heat, stir in the grated Parmesan or nutritional yeast, cover, and let it rest for 2 minutes. Add more salt and pepper if needed before serving.
Frequently asked questions
Which mushrooms can I use?
You can use fresh or frozen porcini, chanterelles, or button mushrooms.
Can I use fresh or dried thyme?
Yes. Use 1 teaspoon fresh or dried thyme.
How long should I cook the rice?
Cook it covered over low heat for 12 to 15 minutes, or until it has absorbed the liquid and is tender.
What can I use instead of Parmesan?
Replace the tablespoon of grated Parmesan with nutritional yeast.
How long does the recipe take and how many does it serve?
The dish is ready in about 25 minutes and serves two.
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