Mushroom And Herb Pilaf Recipes

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Steps:

• In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• When it's done, sprinkle over some chopped parsley and serve.

Steps:

• Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

Steps:

• Mix soy sauce and honey in a large dish and add mushrooms; stir to mix then cover and refrigerate for an hour.
• Preheat oven to 180 degrees celcius.
• Heat oil and butter in saucepan over medium heat; add finely chopped onion and cook until tender.
• Add rice, stir well; add mushroom, marinade & stock and stir well.
• allow to come to boil on medium heat.
• pour into 4 cup (1L) oven proof dish, and cover with a tight fitting lid.
• bake for ~1 hr until rice is tender and liquid absorbed.
• stir through pepper, salt, herbs (leaves roughly chopped); sit for 5 minutes then fluff with a fork.
• serve hot.