WILD RICE AND MUSHROOM PILAF
A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.
Provided by ChezNicolette
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
- Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
- Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
- When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
- Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.
BROWN RICE MUSHROOM PILAF
Make and share this Brown Rice Mushroom Pilaf recipe from Food.com.
Provided by MPS Michigan
Categories Brown Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
- Add brown rice and stir to coat in oil.
- Add chicken broth.
- Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.
BASMATI & MUSHROOM PILAF
This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.
Provided by TexasKelly
Categories Rice
Time 30m
Yield 3 cups
Number Of Ingredients 9
Steps:
- In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
- Add mushrooms and saute for 2 more minutes.
- Add stock, salt and pepper.
- Bring to a boil.
- Cover and reduce heat.
- Simmer for 20 minutes or until water is absorbed.
- Stir in almonds and parsley.
Nutrition Facts : Calories 510, Fat 23.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 758.6, Carbohydrate 60.7, Fiber 5.7, Sugar 5.5, Protein 16.6
MUSHROOM AND LAVENDER RICE PILAF (VEGAN)
This recipe uses either jasmine rice (original to recipe) or basmati rice. Adapted from 'The Lavender Cookbook'. If you are new to lavender and/or are a wee bit concerned about the amount in this recipe, start off by adding one half tablespoon (or less even) then you can always add more later.
Provided by COOKGIRl
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground.
- Warm the olive oil in a large skillet over medium heat.
- Stir in the rice and shallots; saute for 5 minutes.
- Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate.
- Stir in the salt, pepper and lavender mixture.
- If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the the liquid has completely absorbed.
- If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated.
- Stir in half of the green onions.
- Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too.
- Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.
MUSHROOM RICE PILAF
Make and share this Mushroom Rice Pilaf recipe from Food.com.
Provided by Rita1652
Categories Long Grain Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In butter, sauté mushrooms, onion and spaghetti noodles until noodles are browned.
- Add beef broth, rice and thyme sprig. Bring to a boil; reduce heat and simmer until all liquid is absorbed, about 20 minutes.
- Remove to serving bowl discard thyme & season with salt & pepper and garnish with pecans.
- For Vegetarian use the water not the beef broth.
Nutrition Facts : Calories 227.6, Fat 11, SaturatedFat 3.1, Cholesterol 10.4, Sodium 222, Carbohydrate 28.5, Fiber 1.8, Sugar 1.6, Protein 5
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