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Wild Mushroom Rice

4

tablespoons

unsalted butter

3

tablespoons

olive oil

1/2

pound

shiitake mushrooms, stems removed and caps cut

1/4

-inch thick

2

large

portobello mushrooms, stems removed and caps cut

1/4

-inch thick

1/2

pound

oyster mushrooms, stems removed and caps cut

1/4

-inch thick

Salt, and pepper

1

Spanish onion, finely chopped

3

cups

converted rice

7

cups

chicken stock

1

teaspoon

salt

1/4

cup

porcini mushroom powder

1

Heat 3 tablespoons butter and 2 tablespoons oil in a large

2

saute pan over high heat. Add the mushrooms, season with salt

3

and pepper to taste and saute until golden brown. In a medium

4

saucepan heat remaining oil and butter over medium heat, add

5

the onions and cook until soft. Add the rice and stir to coat

6

with the butter and oil. Add 6 cups of the stock, 1 teaspoon

7

of salt and the porcini powder, bring to a boil, cover, lower

8

the heat and cook until all the liquid is absorbed. Fold in

9

the mushroom mixture, more stock if needed and season with

10

salt and pepper to taste, cook to heat through, 5 minutes.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (67.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 8 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1075.85

Calories From Fat (80%)

855.84

% Daily Value

Total Fat 96.34g

148%

Saturated Fat 37.48g

187%

Cholesterol 122.12mg

41%

Sodium 7476.61mg

312%

Potassium 1459.32mg

42%

Total Carbohydrates 15.89g

5%

Fiber 1.96g

8%

Sugar 4.91g

 

Protein 35.68g

71%