KITTENCAL'S OVEN-BAKED ONION AND MUSHROOM RICE
This is an easy recipe just mix all ingredients together then bake in the oven --- use only low sodium soy sauce only and do not add in any extra salt --- the complete recipe may be doubled if desired
Provided by Kittencalrecipezazz
Categories Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (set oven rack to second-lowest position).
- Grease a medium baking dish.
- In a large bowl combine all ingredients together.
- Transfer into baking dish.
- Cover and bake for 15 minutes, remove from oven; stir with a spoon.
- Return to oven and bake covered for another 45-50 minutes or until rice is cooked.
- Remove from oven, let sit for 15 minutes on top of stove.
- Stir in the green onions (if not using the green onions then fluff with a fork before serving).
Nutrition Facts : Calories 264.3, Fat 8.1, SaturatedFat 1.1, Cholesterol 0.7, Sodium 1680.5, Carbohydrate 42, Fiber 2.5, Sugar 4.3, Protein 7
KITTENCAL'S MUSHROOM RICE
This recipe was tested and developed using converted white rice, I cannot promise the same results using a different rice. This complete recipe may be doubled and for a firmer rice reduce the broth slightly.
Provided by Kittencalrecipezazz
Categories Rice
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium heavy saucepan melt butter over medium-high heat.
- Add in fresh mushrooms and cook for about 5 minutes or until slightly browned.
- Add in onion; cook stirring for about 4 minutes or until softened.
- Add in garlic and cayenne; cook stirring for about 2 minutes.
- Add in chicken broth, rice and black pepper; bring to a boil over medium heat.
- Reduce heat to low, cover and simmer for about 20 minutes or until rice is tender.
Nutrition Facts : Calories 266.9, Fat 12.9, SaturatedFat 7.7, Cholesterol 30.5, Sodium 155.2, Carbohydrate 32, Fiber 1.3, Sugar 1.7, Protein 7
LIGHTENED CREAMY MUSHROOM-RICE CASSEROLE
Make and share this Lightened Creamy Mushroom-Rice Casserole recipe from Food.com.
Provided by Annacia
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Pam spray a 2-quart casserole dish (or one large enough to hold the mixture).
- In a skillet heat water over medium heat; add in onion, celery and green bell pepper; cook stirring over medium heat until softened (about 5 minutes, adding water as needed) or until well softened adding in garlic the last 2 minutes of cooking, place the mixture into the bowl.
- Add in soup, milk, drained canned mushrooms mayonnaise, sour cream, black pepper, garlic powder and cooked cold rice; mix with a wooden spoon until well combined adjusted black pepper and adding in a small amount of salt to taste (I use seasoned salt).
- Transfer to prepared casserole dish.
- Sprinkle parmesan cheese evenly over the rice mixture.
- Bake uncovered for 35-45 minutes.
Nutrition Facts : Calories 171.4, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.7, Sodium 101.2, Carbohydrate 31.9, Fiber 1.4, Sugar 3.7, Protein 7.2
KITTENCAL'S SPANISH RICE
Although this only uses one cup of rice this will make enough for four very hearty servings or six smaller, you may double if desired but I suggest to make in a saucepan --- make this as spicy as desired by adjusting the chili flakes and jalapeño pepper --- half a package of taco seasoning mix may be used in place of the cumin and chili powder, converted rice only for this :)
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
- Add in garlic; cook stirring 2 minutes.
- Add in rice and stir for 1 minute.
- Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
- Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
- Sprinkle the top with chopped green onions if desired.
Nutrition Facts : Calories 400.7, Fat 16.3, SaturatedFat 2.4, Sodium 1480, Carbohydrate 59.5, Fiber 8.9, Sugar 10.5, Protein 11.2
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- Preheat oven to 400 degrees F (or 350 degrees F for air-convection oven). Set oven rack to second-lowest position.
- Heat oil or butter (or both) in a medium skillet over medium-high heat; add in onion and saute until softened (about 3 minutes). Add in garlic and canned sliced mushrooms; cook for 2-3 minutes. Add in dry rice; cook stirring constantly with a wooden spoon until light browned (about 3-4 minutes, what closely, do not burn!). Transfer into casserole dish.
- In a bowl whisk condensed soup with water, milk, Parmesan cheese, pepper and salt until smooth. Pour over the rice mix and mix lightly with a spoon. Sprinkle the cheddar cheese over the top.
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