Ingredients
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
Directions
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.
Crawfish Cornbread Dressing 
Eatymology: Oyster Dressing 
Cornbread Dressing with Andouille Sausage 
Turnip Root and Green Dressing 