Wild Rice With Cremini Mushrooms Recipes

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

Steps:

• Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
• Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
• Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

Steps:

• Cook rice according to package directions, omiting salt and fat. Stir in sherry and salt; cover and keep warm.
• Heat butter and oil in a large nonstick skillet over medium-high heat. Add shallots to pan; saute 2 minutes.
• Add mushrooms and saute 4 minutes.
• Stir in rice mixture, parsley and pepper.

Steps:

• Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
• Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
• Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
• Mix mushrooms into prepared rice and season again with salt and pepper.

Steps:

• 1. *** Note *** I get the Garlic and Onion Infused Beef Broth in the soup isle at Safeway. If you can't get this, just use a good quality beef stock.
• 2. Bring the broth to a boil. Add rice. Simmer for almost an hour stirring now and then. Drain the broth from the rice (reserve that broth....I'm going to use in the gravy I will make for the Leg of Lamb)
• 3. In a skillet, melt 6 TBSP of butter and caramelize the sliced mushrooms (about 10 minutes on med/high heat). Add salt and pepper (start with just a pinch or two). Slowly add the Sherry. Let it bubble and cook down but still has some liquid. Add mushrooms to the rice and stir together. Add the final salt and pepper to taste.

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

Steps:

• Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
• Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
• Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
• Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.