Leek and Mushroom Parsnip Rice Recipe


  • 1 tablespoon olive oil
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 8 ounces mushrooms (any variety), sliced
  • 1 medium parsnip, peeled and diced
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice (or brown rice for higher fiber)
  • 2 1/2 cups vegetable or chicken broth
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley, chopped, for garnish (optional)


  • Prep the veg: Wash and slice the leeks. Clean and slice the mushrooms. Peel and dice the parsnip.
  • Sauté the vegetables: Heat the olive oil in a large pot or skillet over medium heat. Add the leeks, mushrooms, parsnip, thyme, salt, and pepper. Sauté for 8-10 minutes, or until the vegetables are softened and the mushrooms have released their liquid.
  • Add the garlic and rice: Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant. Add the rice and stir to coat with the vegetables and oil.
  • Simmer the rice: Pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for approximately 15-20 minutes (or according to package directions for your rice type) until the liquid is absorbed and the rice is tender.
  • Finish and serve: Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork. Stir in the Parmesan cheese (if using). Garnish with fresh parsley (if desired) and serve warm.

Tips & Variations

  • Mushroom choices: Use your favorite mushrooms like button, cremini, shiitake, or a mixture.
  • Vegan option: Substitute the broth with vegetable broth and omit the Parmesan cheese or use a vegan alternative.
  • Spice it up: Add a pinch of red pepper flakes for a bit of heat.
  • More flavorful rice: Toast the rice in the pan for a couple of minutes before adding the broth for a deeper, nuttier flavor.


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