It’s filthy good.
This meatless recipe is the “cleanest"dirty riceout there, thanks to a handful of flavorful ingredients.
Ingredients
4Tbsp.
Credit: Photographer: Antonis Achilleos; Prop Stylist: Chelsea Zimmer; Food Stylist: Mary Clayton Carl
olive oil, divided
1(8-oz.)
fresh cremini mushrooms, stemmed and finely chopped (reserve stems for another use)
1(6-oz.)
kosher salt
14cup dry white wine
1 12cups uncooked long-grain white rice
2Tbsp.
unsalted butter, divided
1tsp.
Creole seasoning (such as Tony Chachere’s)
3 12cups vegetable stock, divided
2Tbsp.
thinly sliced fresh chives
Directions
Heat 2 tablespoons of the oil in a large skillet over medium-high.
Transfer mushrooms to a small bowl, and set aside.
(Do not wipe skillet clean.)
Add remaining 2 tablespoons oil to skillet, and heat over medium-high.
Stir in Creole seasoning, reserved cooked mushrooms, and 3 cups of the stock.
Bring mixture to a simmer over medium-high.
Cover and reduce heat to medium-low; simmer, undisturbed, 20 minutes.
Uncover; stir in 1/4 cup of the stock.
Cover and continue to simmer, undisturbed, 5 minutes.
Uncover; stir in remaining 1 tablespoon butter and 1/4 cup stock.
Cover; let steam 5 minutes.
Uncover; fluff mixture with a fork.
