Italian Mushroom Rice Recipes

Steps:

• In a large container, bring water to a boil.
• Add salt and rice and stir.
• Boil uncovered for 15 minutes.
• Pour rice into colander and drain.
• In a seperate saucepan, saute mushrooms in butter and wine.
• Season with salt and pepper.
• Add parsley and let wilt lightly.
• Toss drained rice with mushroom-wine mixture.
• Put in greased 1-quart Pyrex dish.
• Cover with foil.
• Heat thoroughly in a 350F oven about 30-35 minutes.

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

Steps:

• In large container, bring water to a boil.
• Add salt & rice & stir.
• Boil uncovered for 15 minutes.
• Pour rice into colander & drain.
• In seperate saucepan, saute mushrooms in butter & wine.
• Season with salt & pepper.
• Add chopped parsley & let wilt slightly.
• Toss drained rice with wine-mushroom mixture.
• Put in greased 1-quart flat Pyrex dish.
• Cover with foil/.
• Heat thoroughly at 350F about 20-25 minutes.
• Best served with chicken.