Portobello Mushroom and Rice Stew
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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. 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. Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
- 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