This post is sponsored by RiceSelect®. All comments and opinions are my own.
If you are like me…you probably stocked up on RiceSelect® with that recent Ibotta offer. While the offer may be gone, we still have sales that will help you grab a deal.
If you are looking for a tasty recipe to put all that rice to use…I have a GREAT option for you! With just a few ingredients you can whip up a batch of my Mushroom Soup with Brown & Wild Rice. It’s ultimate comfort food that’s easy enough to throw together whenever you need a tasty meal…even on a busy weeknight. It’s a meat free option that’s still quite hearty thanks to the mushrooms and rice. It’s sure to be a hit for your next meatless Monday meal!
It’s also very economical option if you are looking for ways to reduce your grocery expenses. Many of the ingredients are pantry staples so chances are you only need a few items to have an amazing meal on the table this week!
I prefer the soup with RiceSelect Royal Blend® Whole Grain with Texmati® Brown & Wild Rice. I like the combination of textures that the brown and wild rice offer. But, if you have another type of rice that you love…go for it. There are so many RiceSelect varieties to choose from so you can mix it up and go with your fave!
- 1 cup RiceSelect® ROYAL BLEND® WHOLE GRAIN with TEXMATI® BROWN & WILD RICE, cooked according to package instructions
- 4 tablespoons butter
- 16 oz mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 tablespoon fresh thyme, chopped
- 1/2 cup sherry cooking wine
- 32 oz chicken broth or vegetable broth
- salt & pepper to taste
- 1 cup heavy cream
- Cook the RiceSelect® rice and set aside.
- Melt the butter in a large saucepan and add the mushrooms. Cook over medium high heat for 15 – 20 minutes until golden.
- Add the onions and cook until translucent, approx 2 – 3 minutes.
- Add the garlic and thyme and cook until fragrant, approx 1 minute.
- Add the flour and cook for 2 minutes, stirring frequently.
- Stir in the broth, sherry cooking wine and bring to a boil, stirring frequently.
- Reduce heat and simmer over medium for 10 minutes.
- Add the cooked rice.
- Stir the cream into the hot soup and season with salt and pepper to taste.
No matter what you choose, you’ll enjoy outstanding taste and texture that’s perfect for your favorite meals and recipes. All RiceSelect® products are made with the finest ingredients using exacting standards and rigorous attention to detail. Look for these varieties in the pasta/rice aisle at your local Publix:
RiceSelect® TEXMATI®
- TEXMATI® WHITE RICE
- ORGANIC TEXMATI® BROWN RICE
RiceSelect® ROYAL BLEND®
- RiceSelect® ROYAL BLEND®
- ROYAL BLEND® WHOLE GRAIN with TEXMATI® BROWN & RED RICE
- ROYAL BLEND® WHOLE GRAIN with TEXMATI® BROWN & WILD RICE
RiceSelect® JASMATI®
- JASMATI® RICE
- JASMATI® BROWN RICE
- ORGANIC JASMATI® RICE
RiceSelect® ARBORIO
RiceSelect® SUSHI
RiceSelect® COUSCOUS
- ORIGINAL COUSCOUS
- TRI-COLOR COUSCOUS
- ORIGINAL PEARL COUSCOUS
- PEARL COUSCOUS WITH TURMERIC
- TRI-COLOR PEARL COUSCOUS
RiceSelect® ORZO
- ORIGINAL ORZO
- TRI-COLOR ORZO
- WHOLE WHEAT ORZO
RiceSelect® QUINOA
- RED QUINOA
- WHITE QUINOA
- TRI-COLOR QUINOA
- 1 cup RiceSelect® ROYAL BLEND® WHOLE GRAIN with TEXMATI® BROWN & WILD RICE, cooked according to package instructions
- 4 tablespoons butter
- 16 oz mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 1 tablespoon fresh thyme, chopped
- 1/2 cup sherry cooking wine
- 32 oz chicken broth or vegetable broth
- salt & pepper to taste
- 1 cup heavy cream
- Cook the RiceSelect® rice and set aside.
- Melt the butter in a large saucepan and add the mushrooms. Cook over medium high heat for 15 – 20 minutes until golden.
- Add the onions and cook until translucent, approx 2 – 3 minutes.
- Add the garlic and thyme and cook until fragrant, approx 1 minute.
- Add the flour and cook for 2 minutes, stirring frequently.
- Stir in the broth, sherry cooking wine and bring to a boil, stirring frequently.
- Reduce heat and simmer over medium for 10 minutes.
- Add the cooked rice.
- Stir the cream into the hot soup and season with salt and pepper to taste.
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