You’ll begin by sauteing a diced onion with canned mushroom items and stems in olive oil. (Make positive to pat the mushrooms dry with a clear kitchen towel or paper towels to restrict splattering.) Dried thyme, black pepper and garlic powder complement the mushrooms and diced onion fantastically, filling your kitchen with an alluring aroma as they mingle within the pan.
The canned condensed cream of mushroom soup doubles down on the fungi’s earthy umami taste. The old-school ingredient typically related to inexperienced bean casserole at Thanksgiving might be extremely helpful in quite a lot of situations, significantly for these reliant on canned items and different pantry gadgets for a lot of their cooking.
My first recipe check stopped there, kind of, and whereas I loved the style of my new creation, I couldn’t assist however marvel: Could or not it’s extra? Then I remembered the leftover bottle of Worcestershire sauce I bought to make Cincinnati Chili. It’s not an everyday a part of my cooking arsenal — anchovies are a conventional part of the condiment and I’ve a fish allergy, nonetheless, there at the moment are vegan variations that I can get pleasure from — however utilizing it jogged my memory that a few tablespoons are a magic bullet for including umami and pizazz. A number of dashes later, I discovered it gave simply the correct amount of oomph my palate was on the lookout for. (If you don’t have already got a bottle in your pantry, this dish is nonetheless scrumptious with out it.)
After the substances have simmered and the rice is steamed and gentle, scoop the fantastically beige masterpiece into bowls and high with French’s Crispy Fried Onions — which I’ve now taken to consuming like potato chips — for a little bit of crunch. (Alternatively, jarred fried shallots generally present in Asian markets would work properly, too.)
Storage: Refrigerate leftovers for as much as 4 days.
NOTE: When purchasing, go for the unsalted model of the condensed cream of mushroom soup, if obtainable, so you’ve got extra management over sodium ranges. Otherwise, it’s possible you’ll need to omit or cut back the salt initially added to the recipe.
- 2 tablespoons extra-virgin olive oil
- One (13.25-ounce) can mushrooms items and stems, drained, rinsed and patted dry
- 1 small yellow onion (about 5 ounces), diced
- 1 teaspoon dried thyme
- 1/2 teaspoon wonderful salt, plus extra to style
- 1/2 teaspoon floor black pepper, plus extra to style
- 1/2 teaspoon garlic powder
- 2 cups water
- 1 1/4 cups long-grain white rice, similar to basmati, rinsed
- One (15-ounce) can white beans, similar to cannellini or Great Northern, drained and rinsed, or 1 1/2 cups cooked white beans
- One (10.5-ounce) can unsalted condensed cream of mushroom soup (see NOTE)
- 2 tablespoons Worcestershire sauce (elective; might substitute with vegan or gluten-free Worcestershire sauce)
- French’s Crispy Fried Onions, for serving
In a big skillet with a lid, warmth the oil over medium warmth till shimmering. Add the mushrooms, onion, thyme, salt, pepper and garlic powder and cook dinner, stirring repeatedly, till the onions start to melt and flip translucent, 7 to 10 minutes.
Add the water, rice, beans, soup and Worcestershire sauce, if utilizing, and convey to a simmer, scraping up any bits that could be caught to the underside of the pan. Reduce the warmth to low to take care of a simmer, cowl and cook dinner, stirring repeatedly so the underside of the pan doesn’t burn, till the rice is al dente, 15 to twenty minutes.
Remove from the warmth and put aside to steam the rice till gentle, about 10 minutes. Taste, and season with extra salt and/or pepper, as desired. To serve, spoon into bowls and high with French’s Crispy Fried Onions.
Calories: 438; Total Fat: 12 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 674 mg; Carbohydrates: 72 g; Dietary Fiber: 6 g; Sugar: 2 g; Protein: 9 g
This evaluation is an estimate primarily based on obtainable substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.