A hearty, filling, one-pot meal generally is a lifesaver on busy weeknights, and this recipe is not any exception. Two pantry staples – tinned beans and rice – kind the bottom of this dish, and it’s bursting with mushroom flavour due to the pairing of tinned fungi and a retro recipe shortcut: condensed cream of mushroom soup.

You’ll begin by sauteing a diced onion with tinned mushroom items and stems in olive oil (be sure 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 superbly, filling your kitchen with an alluring aroma as they mingle within the pan.

The tinned condensed cream of mushroom soup doubles down on the fungi’s earthy umami flavour. The old-school ingredient typically related to casseroles might be extremely helpful in a wide range of cases, notably for these reliant on tinned 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 surprise: may it’s extra? Then I remembered the leftover bottle of Worcestershire sauce I bought to make chilli. It’s not a daily a part of my cooking arsenal – anchovies are a conventional part of the condiment and I’ve a fish allergy, nevertheless, 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. Just a few dashes later, I discovered it gave simply the correct amount of oomph my palate was in search of (in case you don’t have already got a bottle in your pantry, this dish continues to be scrumptious with out it).

After the elements have simmered and the rice is steamed and gentle, scoop the superbly beige masterpiece into bowls and high with 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).

Outdated-school elements typically related to casseroles might be extremely helpful

(Scott Suchman/The Washington Put up)

Mushroom, white bean and rice skillet

Time: 45 minutes

Serves: 4

Word: When buying, go for the unsalted model of the condensed cream of mushroom soup, if out there, so you may have extra management over sodium ranges. In any other case, it’s possible you’ll need to omit or scale back the salt initially added to the recipe.


2 tbsp extra-virgin olive oil

One (380g) tin mushrooms items and stems, drained, rinsed and patted dry

1 small yellow onion (about 140g), diced

1 tsp dried thyme

½ tsp fantastic salt, plus extra to style

½ tsp floor black pepper, plus extra to style

½ tsp garlic powder

470ml water

230g long-grain white rice, corresponding to basmati, rinsed

One (430g) tin white beans, corresponding to cannellini or Nice Northern, drained and rinsed, or 170g cooked white beans

One (300g) tin unsalted condensed cream of mushroom soup

2 tbsp Worcestershire sauce (non-compulsory; could substitute with vegan or gluten-free Worcestershire sauce)

Crispy fried onions, for serving


In a big frying pan with a lid, warmth the oil over medium warmth till shimmering. Add the mushrooms, onion, thyme, salt, pepper and garlic powder and prepare dinner, stirring commonly, till the onions start to melt and switch translucent, 7 to 10 minutes.

Add the water, rice, beans, soup and Worcestershire sauce, if utilizing, and produce to a simmer, scraping up any bits that could be caught to the underside of the pan. Scale back the warmth to low to take care of a simmer, cowl and prepare dinner, stirring commonly so the underside of the pan would not burn, till the rice is al dente, 15 to twenty minutes.

Take away from the warmth and put aside to steam the rice till gentle, about 10 minutes. Style, and season with extra salt and/or pepper, as desired. To serve, spoon into bowls and high with crispy fried onions.

How you can retailer: Refrigerate leftovers for as much as 4 days.

Vitamin info per serving | energy: 438; complete fats: 12g; saturated fats: 2g; ldl cholesterol: 0mg; sodium: 674mg; carbohydrates: 72g; dietary fibre: 6g; sugar: 2g; protein: 9g.

This evaluation is an estimate based mostly on out there elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

© The Washington Put up

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