A rainbow of colourful vegetables provide the perfect crunch, in-between bites of creamy mushroom leek gravy covered brown rice.
Leeks are a new-to-me vegetable. I tend to not eat many onion-family vegetables, usually only stepping into the territory with the occasional green onion. But since signing up for an organic veggie box delivery every two weeks, I decided to give them a try.
I decided to explore. Create something new.
I had some brown rice, and steamed veggies, and wanted something a little more rich and creamy. Something with a bit of comfort factor. And it needed to take less than 20 minutes to make, because I was hungry.
Mushroom Leek Gravy
- 1/2 pound mushrooms of your choice, sliced
- 2 teaspoons sesame oil
- 1 teaspoon toasted sesame oil
- 2 leeks (washed, bottom beard cut off, and sliced into thin rings)
- 2 teaspoons thyme
- 1 Tbsp tamari
- 1.5 cup water
- 1.5 Tablespoons arrowroot powder (or kuzu)
- Add 2tsp sesame oil to pan, and heat to medium-high.
- When the pan sizzles, add in the leeks, and let saute for about 5 minutes until browned.
- Stir in the mushrooms, and the thyme.
- Place a lid on top, and let saute for about 8 minutes. Checking every few minutes, adding a bit of water if sticking.
- Add in the tamari, and let cook about a minute.
- Pour in 1.5 cups water.
- Dilute the arrowroot in a bit of cold water, stirring out any lumps. Add to pan.
- Let cook another 5 minutes or so, stirring frequently until gravy is thickened.
- Add in the 1 tsp toasted sesame oil for flavour.
- Serve over top brown rice and steamed veggies (recommended vegs: broccoli, carrots, daikon).
To steam veggies;
Place daikon and carrot chunks in an inch of water in a pot. Add a teeny pinch of salt. Bring to boil with lid on. Add in broccoli. Let cook for about 2-3 minutes. That's it!
If you need to know how to make brown rice, check out
Lucky me---my veggie box is coming this week. This one is definitely a repeat :)