2 Tablespoons olive oil, butter or rendered chicken fat
3 large leeks, washed well and sliced
1 large onion, diced
4 garlic cloves, minced
8 ounces cremini or white button mushrooms, cleaned well and sliced
2 bay leaves
Pinch dried thyme
Pinch dried rosemary
6 cups chicken broth, preferably homemade bone broth
2 cups chopped cooked chicken
1½ cups long grain rice or brown rice
Salt and pepper, to taste
Fresh chopped parsley, for garnish
Fresh lemon juice, optional
Instructions
Heat the olive oil in a 4-quart Dutch oven. Add the leeks and onion; season with a sprinkle of salt. Cook, stirring often, until they start to soften. Add the garlic and cook, stirring constantly, for 30-60 seconds, until fragrant. Next add the mushrooms. Season with a little more salt and pepper. The mushrooms will start to release a little liquid as they cook. If the pan cooks dry, add a little chicken broth to keep the vegetables from burning.
Once the mushrooms have cooked down a bit, add the bay leaves, thyme, rosemary, chicken broth, chicken, and rice. If the broth is unsalted, add 1 teaspoon of salt.
Bring pot to a low simmer, cover, and cook for 20-30 minutes, or until rice is cooked through. There should be enough liquid, but if not, add a little water or extra broth. The rice will soak up extra liquid as it sits. The
To serve - spoon into bowls and top with fresh parsley, a sprinkle of black pepper, and a squeeze of fresh lemon juice.