Mushroom dirty rice
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Dirty rice is usually made with puréed chicken-liver pâté. Instead we make an intensely flavored 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 flavor comes with the addition of the Holy Trinity of Creole food - onion, green pepper, and celery.
Ingredients
Unsalted butter
2 tsp
Uncooked onion(s)
0.5 cup(s), chopped
Bell pepper(s)
0.5 cup(s)
Celery
0.5 cup(s), chopped
Garlic clove
1 clove(s)
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Button mushrooms
8 oz
Sun-dried tomatoes (without oil)
0.25 cup(s)
Walnut(s)
0.25 cup(s)
Vegetable bouillon cube
1 item(s)
Smoked paprika
1 tsp
Worcestershire sauce
1 tsp
Unpacked brown sugar
0.5 tsp
Cayenne pepper
0.25 tsp
Cooked medium grain brown rice
4 cup(s)
Vegetable broth
0.25 cup(s)
Uncooked scallion(s)
1 medium
Instructions
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
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