Mushrooms & Leeks with Saffron Rice

This one-pot pressure cooker rice dish does all the work for you. Leeks and garlic get a quick saute, then everything goes in together: brown rice, sliced mushrooms, diced carrots, fennel seeds, and saffron threads. Twenty-five minutes at high pressure and a 10-minute natural release later, you’ve got perfectly cooked brown rice infused with golden saffron color and earthy, aromatic flavor.

Fennel seeds are the quiet star here. They add a mild anise note that bridges the earthy mushrooms and the floral saffron in a way that just tastes right without being identifiable.

Using both the white and green parts of the leeks gives you a range of flavor, from the mild, sweet whites to the more assertive greens that hold up well under pressure.

Kitchen Tips

• Rinse and drain the brown rice before cooking. This removes surface starch and prevents the rice from clumping into a sticky mass under pressure
• Use boiling water rather than cold to maintain pressure quickly and keep the timing accurate
• Let the pressure release naturally for the full 10 minutes. Quick-releasing can leave the rice undercooked
• Clean leeks thoroughly by slicing them first, then swishing in a bowl of cold water to flush out grit trapped between the layers

Variations

• Swap button mushrooms for cremini or a mix of wild mushrooms for deeper flavor
• Add a splash of white wine to the saute before adding the water for extra richness
• Stir in frozen peas and a squeeze of lemon right after opening the lid for a spring version