Ingredients

• 0.25 ounces dried porcini mushrooms
• 6 cups low-sodium chicken broth
• 0.5 cups long-grain rice
• 2 tablespoons soy sauce
• 2 teaspoons chopped fresh thyme
• 2 bays leaves
• 0.5 teaspoons salt , divided, plus more to taste
• 2 tablespoons unsalted butter
• 1 pound cremini mushrooms , quartered
• 1 medium onion , minced
• ground black pepper to taste
• 2 medium carrots , chopped

Instructions

1. 1 Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
2. 2 Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
3. 3 Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
4. 4 Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.

Nutrition per serving