Mushroom Rice Recipe

Name: Mushroom Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chicken broth; 3 tablespoons olive oil, divided; 1 lb portabella mushroom, thinly sliced; 1 lb white mushroom, thinly sliced; 2 shallots, diced; 1 ½ cups rice; ½ cup dry white wine; sea salt; fresh ground black pepper; 3 tablespoons chives, finely chopped; 4 tablespoons butter; ⅓ cup parmesan cheese, freshly grated

Servings: persons

1 cup chicken broth
3 tablespoons olive oil, divided
1 lb portabella mushroom, thinly sliced
1 lb white mushroom, thinly sliced
2 shallots, diced
1 ½ cups rice
½ cup dry white wine
sea salt
fresh ground black pepper
3 tablespoons chives, finely chopped
4 tablespoons butter
⅓ cup parmesan cheese, freshly grated

1
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
2
Stir in the mushrooms, and cook until soft, about 3 minutes.
3
Remove mushrooms and their liquid, and set aside.
4
Add 1 tablespoon olive oil to skillet, and stir in the shallots.
5
Cook rice with wine in a rice cooker.
6
Once it starts boiling, add broth.
7
Let the rice steam for 10 mins after it pops.
8
Stir in mushrooms with their liquid, butter, chives, and parmesan.
9
Season with salt and pepper to taste.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chicken broth, 3 tablespoons olive oil, divided, 1 lb portabella mushroom, thinly sliced, 1 lb white mushroom, thinly sliced, and more.

Yes, Mushroom Rice falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Rice

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