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Ingredients

• 1 ounce dried porcini mushrooms, (1 1/2 cups)
• 1 1/2 cups hot water
• 4 teaspoons extra-virgin olive oil, divided
• 1 medium leek, trimmed, washed (see Tip) and sliced (1 cup)
• 1 cup short-grain brown rice, (see Ingredient notes)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
• 1/2 cup dry white wine
• 3 cups reduced-sodium chicken broth
• 4 ounces cremini, or baby bella mushrooms, wiped clean, stemmed and quartered (see Ingredient notes)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley, divided
• 2 teaspoons balsamic vinegar
• 1/4 teaspoon salt, or to taste
• Freshly ground pepper, to taste

Description

Although Traditional Risottos Use Refined Arborio Rice And Require Constant Stirring, You Can Achieve Excellent Results With This Oven-baked Version Using Short-grain Brown Rice, Taking Advantage Of Its Whole-grain Benefits.

Eating Well