Unusual and tasty carrot custard filling with crispy pecan streusel on top!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 (8 ounce) package sliced portobello mushrooms
- 2 cups chicken broth
- 1 cup uncooked white rice
- ¼ cup red wine, or more to taste
- 2 medium carrots, sliced
- 2 stalks celery, sliced, or more to taste
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- 1 bay leaf
Instructions
- Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
- Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
- Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.
- You can use yellow onion instead of a shallot.
- This dish can easily be made vegetarian by swapping vegetable broth for chicken broth, and vegan by replacing the butter with more olive oil.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 957 mg |
| Sugars | 4 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I both loved this recipe. I cut down on the butter and oil: 2 teaspoons of olive oil, 1-1/2 teaspoons of butter. I used short grain rice, vegetable broth and instead of a bay leaf, used thyme and rosemary along with pepper, garlic and a pinch of salt. I used the carrots and celery as stated. There was enough here for two meals, with a little extra celery, carrots, mushrooms and broth added the second day.
Delicious made exactly as written, except with regular brown cremini mushrooms as that is what I had on hand.