Portobello Mushroom and Rice Stew
Description
This vegetarian stew boasts portobello mushrooms, veggies, and rice combined in a rich, red wine-based broth--it's a tasty dish reminiscent of a hearty risotto.
Ingredients
•
2 tablespoons salted butter
•
2 tablespoons olive oil
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1 medium shallot, minced
•
2 cloves garlic, minced
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1 (8 ounce) package sliced portobello mushrooms
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2 cups chicken broth
•
1 cup uncooked white rice
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1/4 cup red wine, or more to taste
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2 medium carrots, sliced
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2 stalks celery, sliced, or more to taste
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1/2 teaspoon salt, or to taste
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1/4 teaspoon ground black pepper, or to taste
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1 bay leaf
Directions
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.
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.