Mushroom rice stuffing

Name: Mushroom rice stuffing
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 25 grams pack dried porcini mushrooms; 425 milliliters hot vegetable stock; 2 Tbsps olive oil; 1 onion, finely chopped; 2 Tbsps pine nuts; 2 garlic cloves, crushed; 200 grams risotto rice; 100 milliliters white wine; 1 egg, beaten; 1 Tbsp shredded basil; 4 Tbsps grated parmesan

Mushroom rice stuffing is a gluten free recipe with 12 servings. This side dish has 123 calories, 3g of protein, and 4g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires pack porcini mushrooms, parmesan, pine nuts, and onion. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 1 hour. Wild Rice and Mushroom Stuffing, Apple and Mushroom Wild Rice Stuffing, and Slow-Cooker Wild Rice and Mushroom Stuffing are very similar to this recipe.

Instructions

Heat oven to 200C/fan 180C/gas

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Oven

Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross.

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Roll

Cooking Oil

Put the mushrooms in a bowl and pour over hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.

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Stock

Mushrooms

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Bowl

Heat oil in a pan, add onion and fry for 5 mins until softened.

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Onion

Cooking Oil

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Frying Pan

Add the pine nuts and fry until lightly toasted.

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Pine Nuts

Add the garlic, rice and cook for 2 mins.

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Garlic

Rice

Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked.

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Mushrooms

Stock

Rice

Wine