Mushroom Pineapple Rice 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:

• Combine the rice with 2 cups water and the coconut milk in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, about 30 to 35 minutes.
• Meanwhile, heat the oil in a stir- fry pan or a wide skillet. Add the onion and saute over medium heat until golden.
• Add the broccoli, bell pepper, and carrots. Turn the heat up to medium-high and stir-fry for 3 to 4 minutes, or until the vegetables are just tender-crisp.
• Add the tomatoes and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
• Stir in the cooked rice, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Since about half the can of coconut milk is remaining, if you'd like the mixture to be a bit more moist, add 1/4 cup or so more, but take care not to make the mixture soupy.
• Season with salt and red pepper flakes. Serve at once, passing around crushed nuts to top individual servings, if desired.

Steps:

• Preheat oven to 350F degrees.
• Boil rice.
• Place 1/3 of rice in bottom of buttered baking dish.
• Cover with half of the pineapple, half the brown sugar, and half of the butter.
• Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
• cover with last 1/3 of rice and pour over pineapple juice.
• Bake covered for 30 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:

• Combine pineapple liquid with water to make 2 1/2 cups.
• In medium sauce pan, bring to boil with salt.
• Stir in rice.
• Cover, simmer 20 to 25 minutes or until rice is tender.
• Meanwhile, melt butter in skillet.
• Saute onion and mushrooms 5 minutes.
• Stir in soy sauce, ginger and pineapple; blend well.
• Add mushroom mixture to rice along with nuts.

Steps:

• Cut the block of tempeh into 1/2 " cubes.
• In a small sauce pan add soy sauce, tempeh cubes and enough water or broth to cover the cubes.
• Simmer for about 10 minutes.
• In the meantime, heat the canola oil over medium heat, add mushrooms, red pepper, and white parts of scallion, and saute until mushrooms shrink a bit.
• Toss in the pineapple and simmered tempeh cubes.
• Finally add cooked riced, sesame oil (to taste) and either add a splash of tamari, or the extra liquid and broth from the simmered tempeh.
• Check for seasoning and add white pepper if desired, top with green parts of scallion and serve.

Steps:

• Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
• Add consomme and mushrooms; bring to a boil.
• Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.

Steps:

• Cook the rice according to package instructions.
• When the rice is almost done cooking, sauté the red pepper and shiitake mushrooms in the canola oil for 3 minutes.
• Add the green onion and pineapple.
• Continue to sauté for 1 more minute.
• Using a fork, add the rice to the vegetables in the pan.
• Cook, breaking up the rice by stirring it, until it is well combined.
• Serve immediately.
• *If desired, you can enhance the flavor of the pineapple by "caramelizing."
• In a nonstick pan over high heat, stir well-drained pineapple until it is slightly golden (about 5 to 10 minutes).