Portobello Mushroom and Rice Stew

Portobello Mushroom and Rice Stew

This vegetarian stew boasts portobello mushrooms, veggies, and rice combined in a rich, red wine-based broth--it's a tasty dish reminiscent of a hearty risotto.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
350 Calories

Recipe Instructions

Step 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.
Step 2
Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
Step 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.
Portobello Mushroom and Rice Stew

Ingredients

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

Categories

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