French Dijon Mustard and Herb Cremini Rice
A silky, herbaceous braise of basmati rice with earthy cremini mushrooms, shallots, and the subtle tang of Dijon mustard, finished with fresh tarragon. The mustard dissolves into the stock rather than overpowering, creating a refined side dish that works beautifully alongside roasted chicken, fish, or beef.
- Prep
- 12 min
- Cook
- 25 min
- Wait
- 12 min
- Total
- 49 min
- Makes
- 4 servings (about 1 cup each)
Steps
Before you start
- Measure the chicken stock and keep it warm (or have it at room temperature; it will heat in the pan)
- Slice the mushrooms while preparing other ingredients so they're ready to go
- Have all ingredients prepped and within reach before you start cooking—the rice braises without stirring
Sauté mushrooms and shallots
- In a medium heavy-bottomed pot (3–4 quart), melt 1 tablespoon of butter over medium-high heat.
- Once foaming, add the sliced mushrooms and shallots.
- Sauté, stirring occasionally, for 5–6 minutes until the mushrooms release their liquid and start to brown lightly at the edges.
- The shallots should soften and become translucent.
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Ready when: Mushroom liquid has mostly evaporated and edges are lightly browned
Tip: Don't crowd the pan; let the mushrooms sear rather than steam. This builds flavor.
Add rice and toast briefly
- Push the mushroom mixture to the sides of the pot.
- Add the remaining 1 tablespoon of butter to the center.
- Once melted, add the rinsed rice and stir it around for 1–2 minutes until it's coated and warm.
- A few grains will turn slightly translucent at the edges.
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Ready when: Rice is warm and coated; a few grains are translucent at the edges
Tip: Toasting the rice in butter seals the grain and helps it stay separate during braising.
Deglaze and add liquid
- Pour in the white wine, stirring with a wooden spoon to loosen any browned bits from the bottom of the pot.
- Let it bubble for 1 minute, then add 1 tablespoon of Dijon mustard and stir to dissolve it into the liquid.
- Pour in the warm chicken stock and add the bay leaf and thyme sprigs (if using).
- Stir once to combine.
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Ready when: Stock comes to a boil; mustard is fully dissolved
Tip: Stirring the mustard into the hot wine ensures it integrates smoothly into the braise.
Bring to a boil and adjust seasoning
- Raise the heat to high and let the liquid come to a full rolling boil.
- Taste the liquid and season with fine sea salt and freshly ground black pepper.
- Remember that the rice will absorb flavor, so the braise should taste slightly full on salt.
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Ready when: Liquid boils vigorously
Tip: Season generously now—you won't be able to adjust much once the pot is covered.
Cover and braise
- Immediately reduce the heat to low.
- Place a tight-fitting lid on the pot and braise undisturbed for 16–18 minutes.
- The rice will cook gently in the steam.
- Do not lift the lid during cooking.
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Ready when: Liquid is fully absorbed; rice is tender and grains are separate
Tip: Resist the urge to lift the lid. The steam is essential for even cooking.
Finish with tarragon and mustard
- Remove from heat and let the pot sit covered for 2 minutes.
- Remove and discard the bay leaf and thyme sprigs.
- Fluff the rice gently with a fork.
- Stir in the remaining 1 tablespoon of Dijon mustard and the fresh chopped tarragon.
- If using lemon zest, sprinkle it over the rice and fold it in gently.
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Ready when: Rice is fluffy and fragrant; herbs are fully incorporated
Tip: Adding mustard at the end keeps its fresh Dijon flavor bright and prevents it from becoming muted.
Good to know
Tips
- Rinsing the basmati rice removes excess starch and prevents gumminess—do not skip this step.
- For the most elegant presentation, avoid stirring the rice during the braise. The covered pot creates gentle steam that keeps grains separate.
- If your pot lid is not very snug, drape a damp kitchen towel under the lid before covering; this traps steam and ensures even cooking.
- Taste the finished rice before serving. Because tarragon can be variable in intensity, you may want an extra pinch of salt and a light squeeze of lemon juice at the table.
Make ahead
You can prepare the mushrooms and shallots up to 4 hours ahead and store them in an airtight container in the refrigerator. Rinse the rice the morning of cooking. The finished rice is best served immediately, but any leftovers can be gently reheated (see storage).
Storage & reheating
Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of additional stock or water, stirring occasionally, for 4–5 minutes until warmed through. Do not microwave, as it may dry out the rice and muddy the delicate mustard and tarragon flavors. The rice does not freeze well because basmati grains tend to become mushy upon thawing.
Substitutions
- fresh tarragon leaves → 1 tablespoon of fresh chervil or 2 teaspoons of dried tarragon. Tarragon's anise-like sweetness is signature to the dish, but chervil offers a subtler licorice note. If using dried tarragon, add it in step 3 with the stock rather than at the end.
- cremini mushrooms → 8 oz (225 g) of button mushrooms or 6 oz (170 g) of mixed mushrooms (cremini, oyster, shiitake). Button mushrooms are milder and will require an extra minute of cooking to release their liquid. Mixed mushrooms add depth but may slightly overshadow the Dijon and tarragon.
- dry white wine → ¼ cup (60 ml) of additional chicken stock plus 1 teaspoon of champagne vinegar or white wine vinegar. This keeps the braise alcohol-free while preserving acidity and flavor complexity.
- Dijon mustard → 2 tablespoons of whole-grain or creole mustard. Whole-grain mustard will give a slightly grittier texture and deeper, less refined flavor; use if you prefer a bolder mustard presence.
