Wild Mushroom Basmati Rice


Wild Mushroom Basmati Rice


Fragrant basmati rice is combined with mushrooms, peppers, tomatoes, and herbs for a savory side dish worthy of the spotlight on any plate.


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


  1. Add the Glace de Poulet Gold® to the hot water and whisk until it dissolves.  Set aside.
  2. 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.
  3. 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.
  4. Cook for 15 minutes, then remove the pan from the heat and let the rice stand, covered, for 5 minutes.
  5. Stir in the parsley, season to taste with salt and additional pepper, and serve.