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.
Provided by Jill R
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 48.8 g, Cholesterol 18.3 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 956.9 mg, Sugar 4.1 g
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love