Oven-Baked Wild Rice Pilaf With Mushrooms

From the November/December issue of Vegetarian Times.

• Ready In: 1 hr 55 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  leek, white and green parts thinly sliced (about 1 cup)
• 10  ounces  sliced mushrooms (about 3 1/2 cups)
• 2  garlic cloves, minced (about 2 tsp)
• 1  teaspoon  chopped fresh thyme
• 1 1⁄2 cups wild rice
• 1⁄4 cup madeira wine
• 1  tablespoon low sodium soy sauce
• 3  cups  low sodium vegetable broth
• 1⁄2 cup  frozen peas
• 1⁄4 cup pine nuts

Directions

1. Preheat oven to 375 degrees.
2. Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
3. Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
4. Srir in garlic and thyme, and cook 1 minute or until fragrant.
5. Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
6. Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
7. Remove from oven, cover and let stand 5 minutes.
8. Fold in peas and pine nuts. Season with salt and pepper and serve.