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Photo:Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Active Time:20 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided8ouncescremini mushrooms, quartered or cut into eighths if very large1smallshallot, chopped5clovesgarlic, chopped1 ¼cupslong-grain brown rice2teaspoonschopped fresh thyme leaves, plus more for garnish½teaspoonsalt½teaspoonground pepper2 ½cupslower-sodium vegetable broth1tablespoonunsalted butter2teaspoonslower-sodium soy sauce2teaspoonsbalsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
8ouncescremini mushrooms, quartered or cut into eighths if very large
1smallshallot, chopped
5clovesgarlic, chopped
1 ¼cupslong-grain brown rice
2teaspoonschopped fresh thyme leaves, plus more for garnish
½teaspoonsalt
½teaspoonground pepper
2 ½cupslower-sodium vegetable broth
1tablespoonunsalted butter
2teaspoonslower-sodium soy sauce
2teaspoonsbalsamic vinegar
DirectionsHeat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 7 minutes. Transfer the mushrooms to a plate and cover with foil to keep warm; set aside. Do not wipe the skillet clean.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanPlace the skillet over medium heat; add the remaining 1/2 tablespoon oil to the drippings. Stir in shallot and garlic; cook, stirring often, until softened, about 3 minutes. Stir in rice, thyme, salt and pepper; cook, stirring constantly, until the rice smells toasted and becomes opaque, about 2 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanStir in broth; bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer, undisturbed, until the rice is tender and the liquid is absorbed, about 40 minutes. Remove from heat; stir in butter, soy sauce, vinegar and the reserved mushrooms. Cover and let stand at room temperature for 5 minutes. Divide among 6 bowls. Garnish with thyme leaves, if desired.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanOriginally appeared: EatingWell.com, January 2023
Directions
Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 7 minutes. Transfer the mushrooms to a plate and cover with foil to keep warm; set aside. Do not wipe the skillet clean.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanPlace the skillet over medium heat; add the remaining 1/2 tablespoon oil to the drippings. Stir in shallot and garlic; cook, stirring often, until softened, about 3 minutes. Stir in rice, thyme, salt and pepper; cook, stirring constantly, until the rice smells toasted and becomes opaque, about 2 minutes.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina BrockmanStir in broth; bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer, undisturbed, until the rice is tender and the liquid is absorbed, about 40 minutes. Remove from heat; stir in butter, soy sauce, vinegar and the reserved mushrooms. Cover and let stand at room temperature for 5 minutes. Divide among 6 bowls. Garnish with thyme leaves, if desired.Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 7 minutes. Transfer the mushrooms to a plate and cover with foil to keep warm; set aside. Do not wipe the skillet clean.
Place the skillet over medium heat; add the remaining 1/2 tablespoon oil to the drippings. Stir in shallot and garlic; cook, stirring often, until softened, about 3 minutes. Stir in rice, thyme, salt and pepper; cook, stirring constantly, until the rice smells toasted and becomes opaque, about 2 minutes.
Stir in broth; bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer, undisturbed, until the rice is tender and the liquid is absorbed, about 40 minutes. Remove from heat; stir in butter, soy sauce, vinegar and the reserved mushrooms. Cover and let stand at room temperature for 5 minutes. Divide among 6 bowls. Garnish with thyme leaves, if desired.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)227Calories8gFat35gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
