Brown Rice Pilaf with Leeks and Wild Mushrooms

• 2 tablespoons unsalted butter
• 1 medium leek, white and light-green parts only, washed well and cut crosswise into thin slices
• 1 1/2 cups short-grain brown rice
• 3 cups vegetable stock
• Kosher salt
• Freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 8 ounces fresh shiitake mushrooms

1. In a large sauce pan, melt the butter.
2. Add the leeks and cook over moderate heat, stirring occasionally until softened, about 3 minutes.
3. Add the rice and cook, stirring, for 3 minutes.
4. Add the stock, salt, and pepper and bring to a boil.
5. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes.
6. Remove from the heat and let stand, covered, for 10 minutes.
7. Fluff with a fork.
8. In a skillet, heat the oil over moderately high heat.
9. Add mushrooms and saute until they are browned and any residual liquid has evaporated, about 5 minutes.
10. Season with salt and pepper.
11. Stir the mushrooms into the rice and serve.

unsalted butter, only, shortgrain brown rice, vegetable stock, kosher salt, freshly ground pepper, extravirgin olive oil, shiitake mushrooms

Taken from www.foodandwine.com/recipes/brown-rice-pilaf-with-leeks-and-wild-mushrooms (may not work)