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?
I like that you are doing Sunday dinners. Growing up my Mom took Sunday night off. For some reason my Sunday dinners were often peanut butter and syrup in a cup…blech.
this is my favorite kind of recipe- a little wine for me, a little wine for the dish. Perfect!
des flageolets et du vin? oh ben oui alors. sounds just like what the doctor ordered. I love that you recommend 1 cup for the cook, too. now I know why we get along so well.
this looks amazing. i’ve been craving some bean comfort food…. i like this a lot!
I’ve actually never had those beans, but I’m assuming they’re a lot like navy or white beans? Either way, this dish sounds like a fantastic dinner option!
Shelly, how did you know? I saw those beans at a grocery store and thought about buying them. Now I have a really good reason.
Mmmmm…thanks for the comfy recipe. What a nice way to end a weekend! With a bowl of that fantastic looking food. Organized…sorry, who is organized – bring them here and let me have a talk with them. (I want to know their secret power).
Sounds really flavorful. I will have to try this one!
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i’m all about some earthy yumminess, Shelly – your recipe has everything i love in it – how can i resist?! mmmmmmm! i’m a sucker for any dish with wine AND toasted pine nuts!
i’ve been having a kinda “meh” day, too. although for me it’s because i slept in too late, felt like the day was wasted, and i dunno – i’m just feel’n like a crabby patty. the war crimes in Gaza are awful – dan & i just made another world food programme today to try and help some people out – made us feel a little better, but really it all just sucks. make me most sadfaced.
woo yum! i just happen to have all these ingredients. i know what i’ll be making 🙂
I think it looks absolutely mouth-watering, rice and beans are one of the classic combos I always reach for on cold nights when I want comfort. I never knew that flageolets are in the same family as cannellini beans – very interesting. I haven’t seen flageolets in the States very much, I’m glad to know this can be a sub for when they come up in recipes.
We need to get together for food and wine Sundays!! Our post will be up later tonight…Thai red curry here. But, wow! Does your rice and bean dish sound yum-o!
Doesn’t look drab to me – looks sensational!!
Just the name of that dish sounds delicious =)