Creamy Rice Blend With Mushrooms And Kohlrabi

This Creamy Rice Blend with Mushrooms and Kohlrabi brings together earthy mushrooms, tender kohlrabi, and aromatic tarragon with a rich, velvety sauce for an elevated vegetarian side dish.

Recipe Information

Total Time:

Yield:

12 servings (¾ cup each)

Ingredients

2 tablespoons olive oil

2 tablespoons salted butter

2½ large kohlrabi bulbs, leaves removed and reserved; bulbs peeled and cut into ¾-inch cubes

1 large shallot, thinly sliced

1 (4-ounce) package baby bella mushrooms, quartered

1 (4-ounce) package shiitake mushrooms with stems, halved lengthwise

2 cloves garlic, thinly sliced

1 teaspoon coarse kosher salt

1 teaspoon ground white pepper

2 cups RiceSelect Royal Blend (white, brown, wild, and red rice), rinsed

½ cup dry white wine

3 cups vegetable stock

¾ cup heavy whipping cream

2 tablespoons chopped fresh tarragon, divided; plus additional for garnish

2 tablespoons plus 1 teaspoon fresh lemon juice

½ large kohlrabi bulb, peeled and cut into matchsticks for garnish

Directions

In a 6- to 7-quart Dutch oven, heat oil and butter over medium heat. Add cubed kohlrabi and shallot. Cook for 6 to 8 minutes or until softened, stirring occasionally. Add baby bella and shiitake mushrooms, and garlic. Cook until mushrooms are golden brown and garlic is fragrant, stirring occasionally. Stir in salt and white pepper.
Add rice blend to vegetable mixture. Cook for 2 to 3 minutes or until rice is toasted, stirring frequently. Remove Dutch oven from heat. Add wine; scrape brown bits from bottom of Dutch oven. Return to heat; cook for 2 to 3 minutes or until wine has been absorbed by the rice.
Stir in vegetable stock. Bring to a boil over high heat; reduce heat. Cover and simmer over low heat for 25 to 30 minutes or until rice is tender.
Meanwhile, wash, trim, and chop enough reserved kohlrabi leaves to make 3 cups.
Stir 2 cups of the chopped kohlrabi leaves, cream, 1 tablespoon chopped tarragon, and 2 tablespoons lemon juice into the rice mixture. Cook and stir for 2 to 3 minutes or until kohlrabi greens are slightly wilted and cream is combined.
In a small bowl, combine remaining 1 cup chopped kohlrabi leaves, matchstick-cut kohlrabi, remaining 1 tablespoon chopped tarragon, and remaining 1 teaspoon lemon juice. Gently toss to combine.
To serve, top rice with kohlrabi mixture. Garnish with additional tarragon, if desired.