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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 680 calories
  • 45 min
  • 4 servings

Ingredients

  • 2 cups basmati rice
  • 24 fl oz chicken or vegetable broth
  • 1 lb cremini mushrooms
  • 2 cloves garlic
  • 1 small bunch Italian (flat-leaf) parsley
  • 4 oz Parmesan cheese
  • 2 caps portobello mushrooms
  • 2 shallots
  • 1 lb white mushrooms
  • black pepper
  • butter, unsalted
  • extra virgin olive oil
  • rosemary, dried
  • salt
  • thyme, dried

Instructions

  1. Heat olive oil in skillet over medium heat. Trim off and discard the ends of the shallots; peel and finely dice the shallot. Add to the skillet, stirring regularly.
    • 2 shallots
    • 2 tsp extra virgin olive oil
  2. Wash and dry all of the mushrooms.
    • 1 lb white mushrooms
    • 1 lb cremini mushrooms
    • 2 caps portobello mushrooms
  3. Remove the stems of the portobello mushrooms; scrape out the gills using a spoon. Dice into 1-inch cubes and add to the skillet.
  4. Slice the remaining mushrooms and add to the skillet.
  5. Peel and mince garlic. Add to the skillet.
    • 2 cloves garlic
  6. Season mushroom mixture with thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until mushrooms are tender and shallots are translucent, 5-6 minutes.
    • ⅛ tsp thyme
    • 2 tsp salt
    • ⅛ tsp black pepper
    • 1 tsp rosemary
  7. Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to skillet. Add broth and bring mixture to a boil.
    • 2 cups basmati rice
    • 24 fl oz (3 cups) chicken or vegetable broth
  8. Lower heat to medium-low. Cover with a tight-fitting lid and cook without disturbing for 15-20 minutes.
  9. Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    • 1 small bunch Italian (flat-leaf) parsley
  10. When rice is cooked, stir in butter and Parmesan cheese until melted. Top with prepared parsley. Serve warm, enjoy!
    • 4 oz Parmesan cheese
    • ¼ cup butter, unsalted

Nutrition per Serving

Calories
680
Fat
24g
Net Carbs
87g
Protein
29g

Cookware

  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • stainless steel or cast iron skillet
  • stirring spoon