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.

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

Ingredients

• 2 tablespoons olive oil
• 1 bay leaf
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup uncooked white rice
• ¼ teaspoon ground black pepper, or to taste
• ½ teaspoon salt, or to taste
• 1 medium shallot, minced
• 2 tablespoons salted butter
• 1 (8 ounce) package sliced portobello mushrooms
• 2 medium carrots, sliced
• ¼ cup red wine, or more to taste
• 2 stalks celery, sliced, or more to taste

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.