Photo of Mushroom dirty rice by WW

Mushroom dirty rice

Points® value
Total Time
50 min
20 min
30 min
Dirty rice is usually made with puréed chicken-liver pâté. Instead we make an intensely flavoured vegetarian pate with mushrooms, sun-dried tomatoes, toasted nuts, and smoked paprika. it may seem an odd step to squeeze the raw mushrooms to release liquid before cooking them, but it really works and helps to cut down on the cooking time. An extra layer of flavour comes with the addition of the Holy Trinity of Creole food - onion, green pepper, and celery.


Unsalted butter

2 tsp(s)


½ cup(s)

Bell pepper

½ cup(s), red, chopped


½ cup(s), chopped


1 clove(s), large, finely chopped

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s), coarsely ground

Button mushrooms

8 oz, or baby bella mushrooms, trimmed

Sun-dried tomatoes (without oil)

¼ cup(s)


¼ cup(s), toasted

Vegetable bouillon cube

1 item(s), crushed into powder

Smoked paprika

1 tsp(s)

Worcestershire sauce

1 tsp(s)

Unpacked brown sugar

½ tsp(s)

Cayenne pepper

¼ tsp(s)

Cooked medium grain brown rice

4 cup(s)

Vegetable broth

¼ cup(s), to 1 cup


1 medium, finely chopped, or finely chopped parsley, for garnish


  1. In large skillet, melt butter over medium-low heat. Add onion, bell pepper, celery, garlic, salt, and black pepper and cook, stirring occasionally, until softened, 12 to 15 minutes. Transfer vegetables to food processor.
  2. Squeeze mushrooms over sink to release any water. Add mushrooms, sun-dried tomatoes, nuts, crushed bouillon, paprika, Worcestershire, sugar, and cayenne to food processor and process until puréed into mushroom pâté, stopping to scrape down sides of bowl as needed.
  3. Scrape mushroom pâté into same skillet and cook over medium heat until mushrooms are cooked and pâté is heated through, about 2 minutes. Fold in cooked rice. Stir in 1⁄4 cup broth and cook, stirring often and adding more broth if rice is too dry, until heated through, 1 to 2 minutes. Garnish with scallions or parsley.
  4. Serving size: 1⁄2 cup