Creamy Rice with Mushrooms and Leeks Vegan
All week long I have been craving something made with rice. And I knew I had mushrooms in the vegetable bin of my refrigerator that needed to be cooked. So what better way to put it all together than rice with mushrooms. And what would be even better – creamy rice with mushrooms and leeks vegan style!
Mushrooms should never be washed with water because the gills will absorb the additional water. Instead, use a damp paper towel to brush off any dirt on the caps.
Here I have oyster mushrooms, shiitake mushrooms, and baby bella (or crimini) mushrooms. I also trimmed and rinsed a rather large organic leek and sliced 1/4 of it into thin slices, and cut each slice into quarters.
The asparagus will be cooked for a side dish.
Instant Pot Time!
My little mini Instant Pot Duo Nova (*affiliate link) is perfect for when I want to make rice. I use a pot-in-pot method so that the rice doesn’t stick to the bottom of the inner pot. Press the Pressure Cook button, set it to 4 minutes for Jasmine rice and then onto preparing the rest of the recipe.
In the Meantime
In cooking the leeks and mushrooms, this recipe doesn’t require any oil. Instead I start with about 2 tablespoons of water in the bottom of a preheated pan. Toss in the leeks and sauté until tender or about 3-4 minutes adding extra water when it evaporate. Add the mushrooms and continue to sauté until the mushrooms start to turn a brown color. At this point it’s time to add the sweet cooking rice wine and soy sauce. Continue to cook until all of the liquid had evaporated.
Putting it Together
The only thing left to do is bring your meal together. While your rice is still in the pot (or pan), start by fluffing the rice after it has cooked whether you used an Instant Pot® or the stove top method. Add your non-dairy yogurt and soy milk and stir. Then add the mushrooms and leeks and give it one last stir. Serve it up and enjoy with any side dish or on its own.
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