One-Pot Portobello Mushroom Wild Rice
A Comforting And Healthy
One-Pot Portobello Mushroom Wild Rice, this recipe was inspired by loads of portobello mushrooms in the fridge. Well, they were on sale. And the price was 1/3 of the usual price. If you were me, how could you resist the deal, right? That resulted to a whole load of mushrooms in the fridge.
Of course, having so much starring at you, it was a bit overwhelming. What could I do? At the end, I decided to make a pot of rice with them.
Prep Time: ZERO Cook Time: 30-35 Minutes Serving: 4-6
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Beef and mushrooms always go well together which was the reason that I used beef stock. You can switch it to vegetables broth to make it 100% vegetarian dish.
One-Pot Portobello Mushroom Wild Rice Recipe
4-8 oz Pre-sliced Portobello Mushrooms
4 cup Beef Stock
3 cups Par-Boiled Wild Rice
1 tbsp Extra Virgin Olive Oil
1/2 tsp Dried Rosemary
1/2 tsp Dried Thyme
1 tbsp Onion Powder
1 tbsp Dried Parsley Flakes (for garnish only)
Garlic Salt and Pepper to taste
- Preheat a deep skillet or Dutch oven at high heat with extra virgin olive oil
- Stir in mushrooms, stir regularly and cook about 5-8 minutes
- Add dried rosemary, thyme, onion powder, garlic salt and pepper
- Add rice and broth per rice package instructions (15 minutes and let stand from heat source for 5-10 minutes after)
- Salt and pepper to taste
- Add dried parsley for garnish and serve immediately
Cook mushrooms in a deep skillet at high heat
Stir regularly and cook about 5-8 minutes
Stir in wild rice mix
Add beef stock or vegetable broth
20 minutes later, salt and pepper to taste and garnish with Parsley flakes. Enjoy!
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