A small amount of dried parcini mushrooms goes a long way. Using the reconstituted mushrooms and their soaking liquid gives this one-dish meal a rich, earthy flavor. Original recipe modified for my family
1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Add chicken mixture to pan; saute for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.
3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; saute 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.
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Serving Size: 1 Serving (420g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 395 | ||
Calories from Fat: 73 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 144.3mg | 44 % | |
Sodium 241.7mg | 8 % | |
Potassium 703.5mg | 19 % | |
Total Carbohydrate 47.5g | 14 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 40.8g | ||
Protein 34.2g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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