Pilaf Of Wild Rice, Mushrooms And Leeks

• 6 cups chicken stock
• 1 2/3 cups wild rice (12 oz.)
• 1 bay leaf
• 2 teaspoons salt
• 1/2 cup unsalted butter (1 stick)
• 4 cups leeks, coarsely chopped (white parts only)
• 1 1/2 teaspoons dried thyme, crumbled
• 1 1/2 lbs fresh mushrooms, trimmed and thickly sliced
• salt & freshly ground black pepper
• 2/3 cup fresh Italian parsley, minced

1. Bring stock to boil in medium saucepan.
2. Add rice, bay leaf and salt.
3. Reduce heat and simmer uncovered until rice is tender, about 30 minutes; drain.
4. Melt butter in large heavy skillet over medium-low heat.
5. Stir in leeks and thyme.
6. Cover and cook until soft, stirring occasionally, about 10 minutes.
7. Mix in mushrooms and sprinkle with salt.
8. Cover and cook until mushrooms exude liquid, stirring occasionallly, about 10 minutes.
9. Mix in rice and pepper; taste and adjust seasoning.
10. Cover and cook until rice has absorbed liquid, stirring occasionally, about 10 minutes.
11. Mix in parsley and serve.

chicken stock, wild rice, bay leaf, salt, unsalted butter, leeks, thyme, mushrooms, salt, fresh italian parsley

Taken from www.food.com/recipe/pilaf-of-wild-rice-mushrooms-and-leeks-232123 (may not work)