Oatmeal Mushroom Pilaf Recipes

Steps:

• 1. Cover mushrooms with hot water and let soak for about an hour. You can do this over night if you like. Just put in the refrigerator.
• 2. Prep all other vegetables.
• 3. Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
• 4. Strain the mushroom liquid through a coffee filter to rid of any grit or dirt and reserve. Add more water to make 1 cup. Add the crushed bouillion cube. Stir to dissolve.
• 5. Beat egg. Add oats and mix until well combined.
• 6. Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
• 7. Add oat and egg mixture and cook stirring constantly until dry and toasted.
• 8. Reduce heat and add about 3/4 cup of the water/bouillon mixture. Stir occassionally while cooking. Cook for a few minutes until liquid is absorbed.
• 9. Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
• 10. Adjust seasoning and serve.
• 11. I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
• 12. If you do not have dried mushrooms, use fresh or canned, or omit them. Just use broth or bouillion for the liquid. This is really a nice change of pace from other grain side dishes.

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:

• In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.

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 large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.

Steps:

• Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
• In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.

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.