Mediterranean Diet Savory Mushroom Rice
Delight your taste buds with the Mediterranean Diet Savory Mushroom Rice, a vibrant and hearty dish brimming with wholesome ingredients and bold flavors. Perfectly cooked Arborio rice is infused with the richness of olive oil, sautéed onions, garlic, and fresh herbs, while earthy mushrooms and sweet red bell peppers add a delightful depth to every bite. Kalamata olives and juicy cherry tomatoes provide an irresistible savory-sour contrast, with a splash of fresh lemon juice tying the dish together. Optional crumbled feta cheese adds extra creaminess for an indulgent finish. Ready in under an hour, this crowd-pleasing recipe is ideal for weeknight dinners or special occasions, embodying the essence of the Mediterranean diet's emphasis on nutritious, flavorful eating. Serve warm and enjoy a dish that is as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 3 units Garlic cloves, minced
- 250 grams Button or cremini mushrooms, sliced
- 1 medium Red bell pepper, diced
- 1.5 cups Arborio rice
- 4 cups Vegetable broth, low sodium
- 200 grams Cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and sliced
- 2 teaspoons Fresh oregano, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 0.5 cup Crumbled feta cheese (optional)
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced mushrooms and diced red bell pepper, and cook until the mushrooms are browned and the pepper is softened, about 5 minutes.
Stir in the Arborio rice and cook for 2 minutes, letting the rice absorb the flavors.
Add the vegetable broth and bring to a gentle simmer.
Reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally, until the rice is tender and creamy.
Add the cherry tomatoes and sliced Kalamata olives, then season with salt and black pepper.
Stir in the fresh oregano and parsley, cooking for an additional 5 minutes.
Remove from heat and stir in the lemon juice.
If desired, top with crumbled feta cheese before serving.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 8093 mg | 352% | |
| Total Carbohydrate | 161.7 g | 59% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 28.7 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 955 mg | 73% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2453 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
