Oven-Baked Wild Rice Pilaf With Mushrooms

2 Tbs olive oil
1 leek, white and light green parts thinly sliced (about 1 cup)
10 oz sliced mushrooms (about 3 1/2 cups)
2 cloves garlic, minced
1 tsp thyme
2 cups long grain and wild rice mix
1/4 cup sherry
1 Tbs soy sauce
4 cups vegetable broth
1/2 cup frozen peas, thawed
1/4 cup pine nuts

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

Review: I need to own a Dutch oven! I used a pot, then transferred to a casserole dish with an aluminum foil cover! This was a really yummy dish that made about 5 servings. I had plenty of leftovers.