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Portobello Mushroom and Rice Stew

Portobello Mushroom and Rice Stew

Cost $10, save $15

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Dairy / Oils

    • 🧈 2 tablespoons salted butter
    • 2 tablespoons olive oil

  • Vegetables

    • 1 medium shallot, minced
    • 🧄 2 cloves garlic, minced
    • 1 (8 ounce) package sliced portobello mushrooms
    • 🥕 2 medium carrots, sliced
    • 2 stalks celery, sliced, or more to taste

  • Grains

    • 🍚 1 cup uncooked white rice

  • Liquids

    • 2 cups chicken broth
    • ¼ cup red wine, or more to taste

  • Seasonings

    • 🧂 ½ teaspoon salt, or to taste
    • ¼ teaspoon ground black pepper, or to taste
    • 1 bay leaf

STEPS

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 sauté for 2 minutes. Add mushrooms and sauté 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.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 6
    Protein
  • 49
    Carbs
  • 13
    Fats

💡 For extra flavor, try using vegetable broth if you prefer a vegetarian version.Ground turkey can be added to increase protein content for meat lovers.If you don’t have shallots, you can substitute with yellow onions.Red wine can be swapped with cooking wine or grape juice for a non-alcoholic alternative.