In our continuing series of Sunday Dinners, I bring you some earthy yummieness I cooked up today. Born from the need to use the mushrooms and leeks that were in my fridge, this delicious dish was of the “stick to your ribs” type.
If you don’t care for or have a difficult time finding flageolets (which are a French green kidney bean), you could easily sub any mild-tasting bean like cannellini beans (which are the white Italian version of the same bean!). You can play with the proportions of wild rice to whole rice – I used my extra special wild rice stash sent to me from Libby in America! Lucky me.
Oh, and did I mention the wine? It sounds a little classier to say “au vin blanc” than to say “hey, there’s wine in it!”, right? Now pour yourself a little vino and get cooking!
Don’t be deterred by the rather drab-looking photo, this is a flavourful dish with lots of depth and a hearty, toothsome texture thanks to the mushrooms. I tried to remember to write this down, but it’s not as precise as it could be so if you have any questions please don’t hesitate to let me know! I’m here for you!
Wild Rice, Mushrooms & Flageolets Verts
- 1 cup wild rice
- 1/2 cup brown/whole rice
- 1 leek, top & tail removed and sliced into thin half-moons
- 400-500g mushrooms I used crimini, cleaned & roughly chopped
- 3 garlic cloves sliced thinly
- 2 cup dry white wine 1 cup for you to sip while preparing your meal, the other is for the recipe (or veg broth would work, too if you’re sans vin.)
- 2 cups cooked flageolets
- salt, pepper, dried herbes de provinçe
- a little olive oil
- pine nuts (optional)
Cook your rice – if you’re rather organized you could rinse and soak over night, but if you’re not, don’t sweat it. I wasn’t that organized today, trust me.
While your rice is doing its thing, get to the veg prep. Heat a splash of olive oil in your pan and add the garlic, and when it’s fragrant add the leeks. Stir that around, and in a few minutes, add your mushrooms. If things seem a little dry you can add a few splashes of water. When the mushrooms are tender lower the heat and add the wine and spices and let this simmer – I think this was about 5 minutes or so. Now add your rice and your beans and cover. I had the heat on low and just let things simmer to share their flavours.
While this is happening you can toast your pine nuts in a dry frying pan – if you’ve never toasted your own pine nuts you’re missing out on one of the easiest and gratifying little tricks in the kitchen. Just add your pine nuts – I used a handful – and with a wooden spoon or spatula just shiggle them around so they don’t burn – you can lower the heat if you need to, don’t worry, you can always turn it back up. They’ll get all toasty and smell yummy.
And voila! In the interest of nutrition you should serve this with a green salad or a bowl of soup, but I didn’t do that. Today was one of those “feeling sorry for myself because I’m still not able to run or do much else” days. I’m also feeling helpless and terrible about the horrible war crimes happening in Gaza. My heart just breaks when I think about the families who have no water, electricity, can’t bury their dead with dignity…not even aspirin or antibiotics to give the wounded. I cannot help but feel embarrassed to be human.
We all stayed in our p.j.s all day and watched movies and I did a little crafty sewing. We were salad-less and I wasn’t up for making soup. Be a better vegan than I was and have a little something with this, ok?
Musings From The Fishbowl 