MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
FRESH MUSHROOM RICE PILAF
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Provided by Karen V.
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g
MUSHROOM-MILLET PILAF
Make and share this Mushroom-Millet Pilaf recipe from Food.com.
Provided by Diana Adcock
Categories Grains
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large saucepan over high heat.
- Bring to a boil, reduce heat to low and let cook, covered until all the liquid is absorbed and millet is tender, around 30 minutes.
- Serve hot.
SWEET SPICED MUSHROOM AND APRICOT PILAF
This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."
Provided by Yotam Ottolenghi
Categories dinner, grains and rice, vegetables, main course, side dish
Time 2h
Yield 4 main or 6 side servings
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
- Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
- Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
- Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
- Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.
LEMONY MUSHROOM PILAF
If you're after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 249 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.62 milligram of sodium
MUSHROOM PASTA PILAF
This simmered side dish is an excellent complement to Mom's shish kabobs or any beef main dish. Tiny pieces of pasta pick up bold seasoning from mushrooms, onions and Worcestershire sauce. It makes a delightful change of pace.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Add the remaining ingredients; bring to a boil. Reduce heat cover and simmer for 2 minutes or until the pasta is tender and liquid is absorbed.
Nutrition Facts : Calories 136 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 744mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
More about "mushroom millet pilaf recipes"
ROASTED ASPARAGUS AND MUSHROOM MILLET PILAF
From cupcakesandkalechips.com
Reviews 22Category DinnerCuisine AmericanEstimated Reading Time 5 mins
- Prepare the millet as per the package directions, using stock instead of water. I cooked mine in my rice cooker.
- Preheat the oven to 400°F. Toss the asparagus with 1 T olive oil, 1 t salt, and freshly ground black pepper. Lay in a single layer on a baking sheet, and roast until tender, about 20-25 minutes.
MACROBIOTIC BASIC MILLET PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.2/5 (14)Total Time 40 minsCategory Side Dish, DinnerCalories 127 per serving
MUSHROOM RICE PILAF (A ONE-POT MEAL)
From natashaskitchen.com
MOROCCAN MILLET & ROASTED CARROT PILAF | THE FULL HELPING
From thefullhelping.com
MILLET PILAF - BIGOVEN
From bigoven.com
MILLET AND OYSTER MUSHROOM BOWLS RECIPE
From vegetariantimes.com
MILLET PILAF RECIPE | RECIPELAND
From recipeland.com
MUSHROOM AND BUTTERNUT SQUASH MILLET PILAF | LIGHT ORANGE BEAN
From lightorangebean.com
ROASTED MILLET PILAF WITH MUSHROOMS AND RAISINS | IGA RECIPES
From iga.net
ONE-POT MILLET PILAF WITH VEGETABLES & TURMERIC - FOOD52
From food52.com
MEDITERRANEAN MILLET RECIPE (INSTANT POT OPTION)
From veggiessavetheday.com
RICE PILAF WITH LEMONY BROWN-BUTTER MUSHROOMS RECIPE
From bonappetit.com
MUSHROOM RICE PILAF WITH LEFTOVER RICE | KITCHN
From thekitchn.com
MILLET PILAF RECIPE RECIPE | RECIPES.NET
From recipes.net
GLUTEN-FREE MILLET AND SHIITAKE PILAF RECIPE - PAMELA SALZMAN
From pamelasalzman.com
MOREL MUSHROOM AND WILD RICE PILAF RECIPE RECIPE | RECIPES.NET
From recipes.net
VEGETABLE MILLET PILAF - EASY MILLET RECIPES - THIS AMERICAN BITE
From thisamericanbite.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #fruit #vegetables #easy #vegan #vegetarian #nuts #grains #stove-top #dietary #copycat #comfort-food #mushrooms #pasta-rice-and-grains #novelty #taste-mood #equipment #3-steps-or-less
You'll also love