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?
Mmm…des flageolets et quelques films? Parfait!
Mushroom and leek is one of those magic combinations that makes winter more tolerable. This sounds scrumptious!
That sounds so yummy! I should have known you’d come up with a great dish for the wild rice. I’ve been semiconscious with a really bad cold for the last couple days, but that makes me feel like cooking!
Wild rice and mushrooms are a favorite combination of mine! I’m always using the two in soup and this would be a nice change.
Yum! This bean and rice dish sounds wonderful.
I’m sorry I haven’t commented in a while, but I’ve been checking in. You are just so busy and crafy and such a great cook I can’t keep up with all you do! You really are amazing!
Sounds wonderful–wish I could find those flageolets. And I love the “2 cups of wine” in the ingredients! 😉
oh yeah that sounds freakin amazing and right up my street.
aww, shelly… i would hope that we all have moments of being embarassed to be human. mankind can be very cruel, as you know. still, it is important to note that there is good in the world, at the very least in the form of you and your lovely family! that being said, your comforting dinner looks so good… i would, of course, have to make this with oyster mushrooms as they are the only kind i can tolerate that i know of. do you think it would still be good? they are a mite chewy, but i like em like that. and there’s nothing wrong with eating it by itself. there’s nutrition in things like mushrooms and leeks and wild rice 😉 in fact, i’m sure it’s much healthier than my dinner last night of a pasta bake filled with sour ‘cream’ and cream cheeze and fake meat paired with bread. i wasn’t up for a salad either, haha…
I can feel all fancy pants now and say we’re having something “au vin blanc”. Of course I would mess up the pronunciation and end up looking like a clown! 🙂
The craziness and violence of this world gets too overwhelming sometimes, doesn’t it?
Oh, yum. The mushroom wild rice combo is always a winner as far as I’m concerned.
LOVE the word flageolets… so I’ve got to agree that the sexy name of this dish is part of the charm!
Ahhhh… Pine nuts are good. Your meal should have the ability to magically transport itself to my plate. Can you maybe teach it how to do that? Yes, I think you can.
Sounds delicious to me! I’m afraid my Sunday dinner last night was beer and guacamole while the boys watched NFL football…France is so much classier!