Portobello Mushroom and Rice Stew

Ingredients

• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 1 medium shallot , minced
• 2 cloves garlic , minced
• 1 package sliced portobello mushrooms , 8 ounce
• 2 cups chicken broth
• 1 cup uncooked white rice
• 0.25 cups red wine , or more to taste
• 2 medium carrots , sliced
• 2 stalks celery , sliced, or more to taste
• 0.5 teaspoons salt , or to taste
• 0.25 teaspoons ground black pepper , or to taste
• 1 bay leaf

Instructions

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.