Brown Rice with Sauteed Mushrooms and Leeks | America's Test Kitchen

Ingredients

• 1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
• 2 1/3 cups low-sodium chicken broth
• table salt
• 1 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium leek, white part only, sliced crosswise into 1/4-inch-thick rings, then rinsed and dried thoroughly
• 6 ounces cremini mushrooms, sliced ¼ inch thick
• 1 1/2 teaspoons minced fresh thyme leaves
• 1/8 teaspoon ground black pepper
• 1 1/2 teaspoons sherry vinegar