Heat oil in dutch oven or other large pot over medium heat. Saute leeks for two or three minutes until wilted, add shallots and saute until soft. Add mushrooms, saute until mushrooms begin to release their water. Add rice and stir until all grains are covered with oil. Add water, thyme leaves and bay leaf. Cover. Reduce heat and simmer for 45 minutes or until all water is absorbed. Remove bay leaf and stir before serving.
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|Serving Size: 1 Serving (281g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 74 (27%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 17mg||1 %|
|Potassium 384.9mg||10 %|
|Total Carbohydrate 44.9g||13 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 42.2g|
|Protein 5.2g||7 %|
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Calories per serving: 270
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