Rice With Mushrooms And Pistachios Recipes

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:

• 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:

• Heat 1 tablespoon of the butter in a saucepan and add onions. Cook briefly, stirring, until wilted. Add mushrooms and cook, stirring, about 2 minutes.
• Add nuts and rice and stir to blend. Add broth, salt and pepper and stir. Cover and simmer exactly 17 minutes. Uncover and stir in the remaining 1 tablespoon butter.

Steps:

• Rinse the rice under cold water in a colander. Drain. In a saucepan, over high heat, bring the chicken stock, water, 1 T of the butter and 1/2 t of the salt to a boil. Stir in the rice and cover tightly, simmer over very low heat for about 20 minutes, or until the rice is tender and the grains have absorbed all of the liquid.
• In another skillet over medium heat, melt the remaining 2 T of butter. Stir in the pistachios and pine nuts and saute until they are a light golden color. It doesn't take long, make sure you don't burn them! Remove the skillet from the heat.
• Put the cooked rice in a serving bowl and fluff it with a fork. Scrape the nuts over the rice and toss gently. Sprinkle the rice with the mace, if desired.

Steps:

• In a large nonstick skillet coated with cooking spray, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer., Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans.

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

Steps:

• In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes.
• Add the nuts and rice and stir to blend. Add the broth, salt and pepper and stir. Cover and simmer exactly 17 minutes.
• Uncover and stir in the remaining butter.

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
• Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
• Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.