Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::4
Yield::4 servings
Ingredients
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2 tablespoons salted butter
2 tablespoons olive oil
1 medium shallot, minced
2 cloves garlic, minced
1 (8 ounce) package sliced portobello mushrooms
2 cups chicken broth
1 cup uncooked white rice
¼ cup red wine, or more to taste
2 medium carrots, sliced
2 stalks celery, sliced, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 bay leaf
Directions
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.
Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
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.
Cook's Notes:
You can use yellow onion instead of a shallot.
This dish can easily be made vegetarian by swapping vegetable broth for chicken broth, and vegan by replacing the butter with more olive oil.