Portobello Mushroom and Rice Stew

This dish is a tasty, successful captivation of portobello mushrooms, veggies, and rice in the manner of wine broth, as soon as a consistency reminiscent of risotto or stew. unlimited for a cool weather weeknight dinner! next great for those looking to cut back in the region of meat consumption. Mushrooms are a courteous source of protein, though if you are a meat lover, field turkey would be a nice addition.

The ingredient of Portobello Mushroom and Rice Stew

1. 2 tablespoons salted butter
2. 2 tablespoons olive oil
3. 1 medium shallot, minced
4. 2 cloves garlic, minced
5. 1 (8 ounce) package sliced portobello mushrooms
6. 2 cups chicken broth
7. 1 cup uncooked white rice
8. u00bc cup red wine, or more to taste
9. 2 medium carrots, sliced
10. 2 stalks celery, sliced, or more to taste
11. u00bd teaspoon salt, or to taste
12. u00bc teaspoon field black pepper, or to taste
13. 1 bay leaf

The instruction how to make Portobello Mushroom and Rice Stew

1. Melt butter with olive oil in a wok or deep nonstick frying pan more than low heat. addition heat to medium, build up shallot and garlic, and saute for 2 minutes. grow mushrooms and saute until soft, 3 to 5 minutes.
2. mount up chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly considering a lid and bring to a simmer.
3. edit heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, practically 20 minutes.

Nutritions of Portobello Mushroom and Rice Stew

calories: 349.8 calories
carbohydrateContent: 48.8 g
cholesterolContent: 18.3 mg
fatContent: 13.3 g
fiberContent: 2.8 g
proteinContent: 6.2 g
saturatedFatContent: 4.7 g
servingSize:
sodiumContent: 956.9 mg
sugarContent: 4.1 g
transFatContent:
unsaturatedFatContent: