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Weekly Winner

Mushrooms and Rice

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Mushrooms and Rice
Chicken Base

This recipe uses:
Premium Bases: Chicken Base

Ingredients
  • 4 tbsp. unsalted butter
  • 3 tbsp. extra-virgin olive oil
  • 1 medium onion, peeled & finely chopped
  • 4 tbsp. Better Than Bouillon Premium Chicken Base
  • 8 oz. fresh wild mushrooms, stems removed and sliced
  • 4 garlic cloves, peeled and minced
  • 1/2 cup chopped fresh basil
  • 2 cups Arborio rice
  • 1/2 cup light red wine
  • 5 c. chicken broth (low salt)
  • 3/4 cup grated parmesan cheese
Instructions
Heat 2 tablespoons butter in a skillet over moderate heat. When it begins to foam, add the mushrooms and continue cooking for 3 - 5 minutes, until they are soft. Add the red wine and boil until the liquid is almost evaporated. Heat the remaining butter and oil in a heavy 4-qt. saucepan. Add the onion and garlic and sauté for 1 - 2 minutes. Add sausage, stirring until it loses its pink color. Add the rice and stir. After approximately 20 minutes, add the broth and the mushrooms, parmesan and basil. Serve immediately. Serves 4 to 6.
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