Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::8
Yield::8 servings
Ingredients
¼ ounce dried porcini mushrooms
6 cups low-sodium chicken broth
½ cup long-grain rice
2 tablespoons soy sauce
2 teaspoons chopped fresh thyme
2 bay leaves
½ teaspoon salt, divided, plus more to taste
2 tablespoons unsalted butter
1 pound cremini mushrooms, quartered
1 medium onion, minced
ground black pepper to taste
2 medium carrots, chopped
Directions
Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.
Cook's Note:
You can use vegetable broth to make this vegetarian.