Wild Mushroom Basmati Rice
Wild Mushroom Basmati Rice
Description
Fragrant basmati rice is combined with mushrooms, peppers, tomatoes, and herbs for a savory side dish worthy of the spotlight on any plate.Ingredients
Yield
12 servings
| Glace de Poulet Gold® (or Fond de Poulet Gold®) | 3 ounces |
| Water, hot | 1 quart |
| Olive oil | 2 tablespoons |
| Onion, diced | 10 ounces |
| Green bell pepper, diced | 8 ounces |
| Portobello mushrooms, sliced | 1 pound |
| Thyme, dried | 1 teaspoon |
| Oregano, dried | 1 teaspoon |
| Bay leaf | 1 each |
| Black pepper, ground |
1 teaspoon, plus additional to taste |
| Tabasco sauce | 1/2 teaspoon |
| Garlic cloves, minced | 2 each |
| Roma tomatoes, diced | 6 each |
| Pine nuts, toasted | 4 ounces |
| Basmati rice | 13 1/2 ounces |
| Green onions, white and green parts, sliced | 4 each |
| Parsley, fresh, chopped | 6 tablespoons |
| Salt, to taste |
Methods/steps
- Add the Glace de Poulet Gold® to the hot water and whisk until it dissolves. Set aside.
- Warm the olive oil in a large saucepan over medium heat, and sauté the onion in the oil briefly. Add the green peppers and mushrooms and cook until they are tender. Stir in the thyme, oregano, bay leaf, pepper, Tabasco, garlic, tomatoes, and pine nuts, and cook for 1 minute.
- Add the diluted Glace de Poulet Gold® and bring the mixture to a simmer, then stir in the rice and green onion. Return the rice to a simmer, cover the pan, and reduce the heat to low.
- Cook for 15 minutes, then remove the pan from the heat and let the rice stand, covered, for 5 minutes.
- Stir in the parsley, season to taste with salt and additional pepper, and serve.
