MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
MUSHROOM RICE II (RICE COOKER)
This recipe is from a good friend, and is absolutely delicious rice. I made this yesterday as a side dish and the family devoured it, they said, this is a keeper. I use my small 1 quart basic Cook/Warm rice cooker for this.
Provided by Lee Thayer @LeeNST
Categories Rice Sides
Number Of Ingredients 9
Steps:
- Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps. Then prep the onion, garlic, and spring onion, I used Shiitake mushrooms because they are flavorful and less expensive than button mushrooms. If you like mushrooms, feel free to use more.
- Heat 2 tablespoons of oil in your rice cooker pot set on Cook function. When hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
- Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
- Add the stock and rice to the pot and mix together. Add the cover to the rice cooker pot and let the Cook function now complete its cycle.
- When the rice cooker switches to Warm setting, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes on Warm setting. No stirring, this will steam the spring onion.
- Unplug the cooker, fluff rice, and optionally stir in more butter if desired.
- Serve as a side dish, enjoy.
PRESSURE COOKER MUSHROOM AND WILD RICE SOUP
This comforting soup tastes long-simmered, but it's cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don't worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn't a true rice at all but the seed of a grass that's native to North America. When it's cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.
Provided by Sarah DiGregorio
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
- Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
- Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
- Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
- Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
- Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
CREAMY MUSHROOM RICE IN RICE COOKER
This is so good for the cold, winter months!! I love using my rice cooker.
Provided by Roberta Isaacson @TopKatt8
Categories Rice Sides
Number Of Ingredients 9
Steps:
- Place all ingredients in rice cooker, EXCEPT sour cream and half and half.
- Cook as directed for white or brown rice.
- When cooking is completed, add half and half and sour cream(whisked together) replace lid and simmer for an additional 10 minutes.
- Stir and enjoy!!!!
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