Brown Rice with Sauteed Mushrooms and Leeks

Name: Brown Rice with Sauteed Mushrooms and Leeks
Ingredients: 1 1/2 cups, long-grain brown rice or medium-grain brown rice, or short-grain brown rice; 2 1/3 cups, low-sodium chicken broth; , table salt; 1 tablespoons, unsalted butter; 1 tablespoon, olive oil; 1 , medium leek, white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly; 6 ounces, cremini mushrooms, sliced ¼ inch thick; 1 1/2 teaspoons, minced fresh thyme leaves; 1/8 teaspoon, ground black pepper; 1 1/2 teaspoons, sherry vinegar

Side Dishes
Rice
Vegetables

Appears in Cook's Illustrated May/June 2004

Forget the instructions on the back of the bag, unless you want scorched or mushy rice.

SERVES 4 to 6

TIME 1¾ hours

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