Portobello Fig and Feta Skillet Rice
This easy skillet dinner pairs fragrant basmati rice with the bold flavors of deeply caramelized onions and portobello mushrooms with sweet bites of jammy figs and salty crumbles of feta cheese. Vegetarian, gluten free with vegan options.
- 1 cup basmati rice rinsed and drained
- 1 3/4 cups water
- 3 tablespoons butter
- 2 large portobello mushrooms wiped, gills and stalk removed and sliced
- 1 large sweet onion sliced
- salt and black pepper
- 1 cup white wine
- 6 ounces Sun-Maid California Golden Figs halved
- 2 cups baby arugula
- 4 ounces feta cheese crumbled
- crushed red pepper
- olive oil
In a medium saucepan, combine the rinsed and drained basmati rice and water. Bring to a light boil and reduce to simmer on low for about 20 minutes, lightly covered.
In a large skillet, melt the butter over medium-high heat. Add the portobello slices and cook, stirring often, until they begin to soften and just begin to brown. Add the sliced onion and continue cooking until the onions have wilted and become a deep golden brown. This can take up to 15 to 20 minutes. Reduce your heat if the onions begin to get too dark too quickly.
Add the wine and the figs. Cook over medium-high heat until reduced by half.
To serve, top the hot rice with the arugula, then pour the onion mixture over the arugula. Top with the feta crumbles and crushed red pepper, if desired. I like to drizzle the top with just a bit of olive oil, then return the pan to the heat to get a bit of a crust on the bottom of the rice. This isn’t necessary, but it adds a deliciously crisp layer that I love.
To keep this vegan, use olive oil in place of the butter and either omit the feta cheese or use crumbles of vegan cheese.
Sun-Maid’s Golden Figs may be substituted with Mission Figs from either Sun-Maid or Blue Ribbon Orchard Choice.
Feel free to substitute the portobellos with 16 ounces of either small cremini or white button mushrooms.