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Wild Mushroom Basmati Rice

Fragrant basmati rice is combined with mushrooms, peppers, tomatoes, and herbs for a savory side dish worthy of the spotlight at your table.


  • 1 tablespoon olive oil
  • 1/2 cup diced onion (about 1 medium onion)
  • 1/2 cup diced green pepper (about 1/2 of a large pepper)
  • 2 cups sliced portobello mushrooms
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper, plus additional as needed
  • 1/4 teaspoon Tabasco sauce
  • 1 clove garlic, minced
  • 3 Roma tomatoes, diced
  • 1/2 cup pine nuts, lightly toasted
  • 1 1/2 ounces Glace de Poulet Gold® diluted in 2 cups hot water  (Fond de Poulet Gold® may also be used)
  • 1 cup basmati rice
  • 1/4 cup chopped green onion
  • 1/4 cup chopped fresh parsley
  • Salt


  1. Warm the olive oil in a large saucepan over medium heat, and sauté the onion in the oil briefly.  Add the green peppers and mushrooms and cook until they are tender. Stir in the thyme, oregano, bay leaf, pepper, Tabasco, garlic, tomatoes, and pine nuts, and cook for 1 minute.
  2. Add the diluted Glace de Poulet Gold® and bring the mixture to a simmer, then stir in the rice and green onion.  Return the rice to a simmer, cover the pan, and reduce the heat to low.
  3. Cook for 15 minutes, then remove the pan from the heat and let the rice stand, covered, for 5 minutes.
  4. Stir in the parsley, season to taste with salt and additional black pepper, and serve.
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Classic French Stocks and Sauces