Portobello Mushroom and Rice Stew

Directions

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

Methods :

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.