This dish is a tasty, rich combination of portobello mushrooms, veggies, and rice with wine broth, with a consistency reminiscent of risotto or stew. Perfect for a cool weather weeknight dinner! Also great for those looking to cut back on meat consumption. Mushrooms are a good source of protein, though if you are a meat lover, ground turkey would be a nice addition.
Ingredients
- salted butter: 2 Tbsp
- olive oil: 2 Tbsp
- medium shallot: 1 piece (minced)
- garlic: 2 clove (minced)
- portobello mushrooms: 1 pack (8 ounce pack, sliced)
- chicken broth: 2 cups
- uncooked white rice: 1 cup
- red wine: 0.25 cup (to taste)
- medium carrots: 2 piece (sliced)
- stalks celery: 2 piece (sliced, to taste)
- salt: 0.5 tsp (to taste)
- ground black pepper: 0.25 tsp (to taste)
- bay leaf: 1 piece
Metric Conversion
Stages of cooking
-
Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
-
Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
-
Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.
