Portobello Mushroom and Rice Stew

Portobello Mushroom and Rice Stew

by Cléa Colin 2 years ago
5 (2)
35 minutes
349.8 kcal
48.8 g carbs
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Description

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
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 (8 ounce) package sliced portobello mushrooms
  • 2 cups chicken broth
  • 1 cup uncooked white rice
  • ¼ cup red wine, or more to taste
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced, or more to taste
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • 1 bay leaf
Directions
  1. 1. 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.
  2. 2. Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
  3. 3. 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
serving: 4 servings
calories: 349.8 kcal
carbohydrates: 48.8 g
protein: 6.2 g
saturated fat: 4.7 g
cholesterol: 18.3 mg
sodium: 956.9 mg
fiber: 2.8 g
sugar: 4.1 g