Rice and Mushrooms
4 Cups Chicken Broth,
4 Tablespoons Olive Oil, Divided
1 Pound Portobello Mushrooms, Thinly Sliced
1 Pound White Mushrooms, Thinly Sliced
1 Pound Shitake Mushrooms, Thinly Sliced
2 Shallots, Diced
2 Cups Long Grain Rice Prepared/Cooked
1/2 Cup Dry White Wine
Sea Salt To Taste
Freshly Ground Black Pepper To Taste
3 Tablespoons Finely Chopped Chives
4 Tablespoons Butter
2 Cup Freshly Grated Parmesan Cheese Half Reserved
Heat Oven 350°
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, Season with salt and pepper, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 2 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. Pour in wine, stirring constantly until the wine is fully absorbed. Pour in Broth and simmer to reduce.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and 1 Cup of Parmesan. Season with salt and pepper to taste.
Pour all in a prepared 9×13 baking dish. Sprinkle the remaining Parmesan cheese on top and bake until the cheese is melted and bubbly. About 20 minutes. Serve as a vegetarian entree or Serve With Roasted Chicken And Green Beans. You may use vegetable broth if serving as a vegetarian entree.