Print: Portobello Mushroom and Rice Stew

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.

Prep

20 min

Cook

65 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
1 medium shallot , minced
2 cloves garlic , minced
1 , 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 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 per serving

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