Spanish Mushroom Rice
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
509 kcal
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Course
Side Dish, Main Course
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Cuisine
Spanish
Spanish Mushroom Rice
Description
This recipe begins with preparing a sofrito by sautéing minced onion and Anaheim or poblano pepper in olive oil until soft, then cooking with tomato puree and salt to develop a rich, aromatic base. This sofrito is added to bomba or risotto rice later, infusing the grains with color and flavor.
Alongside, dried mushrooms are rehydrated in boiling water, chopped, and their soaking liquid reserved. Bacon is cooked until sizzling with olive oil, followed by adding fresh mushroom stems then caps and garlic, building layers of earthy umami flavors. Shredded white meat (chicken, rabbit, or similar) is incorporated to add protein and texture.
The rice is cooked with the sofrito, mushroom broth, chicken stock, smoked paprika, chopped sage, black pepper, and salt, allowing the flavors to blend and the rice to become tender yet separate. Finished with minced chives and parsley, this dish combines smoky, herbaceous, and rich savory notes with a satisfying blend of textures from bacon crispiness to tender mushrooms and meat.
The sofrito makes more than needed, but it stores well refrigerated or frozen for future use, adding convenience for other dishes.
Ingredients
SOFRITO
- 1/4 cup olive oil
- 1 yellow onion minced
- 1 Anaheim pepper or poblano pepper, minced
- 1 ounce can tomato puree
- salt
RICE
- 2 cups water boiling
- 1 ounce dried mushrooms
- 3 ounces Bacon chopped
- 3 tablespoons olive oil
- 12 ounces mushrooms fresh
- 2 cloves garlic minced
- 1/2 pound white meat chicken, rabbit, partridge, etc, shredded
- 1 1/2 cups bomba rice or risotto rice
- 1 tablespoon black sage or regular sage, chopped
- 1 teaspoon smoked paprika
- 1/3 cup sofrito (see above)
- 1 quart chicken stock or game stock
- salt
- black pepper
- 2 tablespoons chive minced
- 2 tablespoons parsley minced
Instructions
SOFRITO
- Heat the olive oil in a small pan over medium high heat. Sauté the onions and pepper until soft, stirring often. When they are soft, add the tomato puree and cook another 10 minutes on low heat. Add salt to taste. Ideally, you would wait for this to cool completely before pureeing it in a blender, but you can blend it right away; waiting will give you a darker, redder color.
RICE
- Start by putting the dried mushrooms in a small bowl. Pouring the boiling water over the dried mushrooms and cover the bowl while you do the rest of the prep.
- Remove the dried mushrooms from the water and chop. Strain any debris out of the soaking water and reserve the water.
- In a wide, shallow pan heat the bacon and olive oil over medium heat. Chop up the mushrooms, separating stems from caps. Once the bacon starts sizzling, add the stems to the pan, and cook, stirring occasionally, until both the stems and the bacon are crispy.
- Add the caps and garlic and continue to cook a few minutes, then add the shredded meat, chopped rehydrated mushrooms, smoked paprika, rice and sage. Mix well and cook for a minute or two.
- Pour in the sofrito, the mushroom soaking water and 1 cup of stock, plus a pinch of salt. Mix well and let this cook over medium heat undisturbed until you hear it begin to sizzle a bit. This is the liquid boiling away. Pour 1 cup of the stock around the edges of the pan and let this boil until you hear the sizzle again. Do this 2 more times if need be. After the 3rd cup of stock is almost gone, taste the rice to see if it's done. You might not need the 4th cup, or you might even need a 5th cup, in which case you can use water.
- Once the rice is done, grind black pepper over everything and sprinkle the herbs on top. Serve with a big white wine or a dry rose.
Notes
- The sofrito prepares a flavorful base and makes more than this recipe requires; it can be stored in the refrigerator for several weeks or frozen for prolonged storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 207mg | 9% |
| Potassium | 583mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 336IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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