Serves 6 to 8
4 tablespoons butter
2 leeks, white parts only, quartered and sliced
2 Vidalia onions, diced
1⁄2 bunch celery, diced
Salt and pepper to taste
1 pound oyster mushrooms, trimmed
4 ounces shiitake mushrooms, stemmed and sliced
4 cups rice
8 cups vegetable broth
2 cups pecan halves
2 bunches parsley, chopped
1 cup sliced chives
- In a large saucepot over medium-high heat, melt butter. Add leeks, onions, celery, and a large pinch of salt. Cook until onions are translucent and celery is soft. Add mushrooms and rice and stir well.
- Add vegetable broth and pecans, then bring to a boil and cover. Reduce heat to low and cook until rice is tender, about 15 to 20 minutes.
- Remove lid and turn off heat. Let stand for 15 minutes, then add parsley and chives, fluff rice with a fork, and serve.
Recipe ByJohn Ondo, Kiawah Island, South Carolina