Rating: 3 stars
291 Ratings
  • 5 star values: 60
  • 4 star values: 50
  • 3 star values: 75
  • 2 star values: 84
  • 1 star values: 22
Sarah Copeland

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
20 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.

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  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.

  • Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter.

Nutrition Facts

256 calories; fat 9g; saturated fat 3g; cholesterol 11mg; sodium 497mg; protein 6g; carbohydrates 37g; sugars 2g; fiber 4g; iron 1mg; calcium 15mg.
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