Ingredients
8
8 servings
- •¼ ounce dried porcini mushrooms
- •6 cups low-sodium chicken broth
- •½ cup long-grain rice
- •2 tablespoons soy sauce
- •2 teaspoons chopped fresh thyme
- •2 bay leaves
- •½ teaspoon salt, divided, plus more to taste
- •2 tablespoons unsalted butter
- •1 pound cremini mushrooms, quartered
- •1 medium onion, minced
- •ground black pepper to taste
- •2 medium carrots, chopped
Instructions
- Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
- Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
- Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
- Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.
Nutritional Facts
Per 8 servings
- Calories: 119
- Carbohydrate: 15g
- Fat: 3g
- Fiber: 2g
- Protein: 7g
- Sugar: 2g
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