Portobello Mushroom and Rice Stew

Name: Portobello Mushroom and Rice Stew
Total time: 50
Yield: 4
Ingredients: 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

Recipe by Jill R from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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2 tablespoons salted butter
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2 tablespoons olive oil
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1 medium shallot, minced
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2 cloves garlic, minced
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1 (8 ounce) package sliced portobello mushrooms
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2 cups chicken broth
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1 cup uncooked white rice

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¼ 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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½ teaspoon salt, or to taste
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¼ teaspoon ground black pepper, or to taste
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1 bay leaf

Instructions

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.