WILD RICE WITH MUSHROOMS
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.
SPICY WILD RICE WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.
WILD RICE STUFFING WITH APPLES, PECANS AND CRANBERRIES
Like many Thanksgiving dishes, this pilaf combines sweet and savory foods. Apples and cranberries are high in phenolic acids, which are believed to have antioxidant properties.
Provided by Martha Rose Shulman
Time 3h
Yield Makes about 8 cups, serving 12 to 16
Number Of Ingredients 13
Steps:
- Combine the wild rice with 4 1/2 cups stock or water in one saucepan and the brown rice with 1 1/2 cups stock or water in another smaller saucepan. Add salt to taste and bring to a boil. Reduce the heat, cover and simmer the brown rice for 35 to 40 minutes, until the rice is tender and all of the liquid has been absorbed. Turn off the heat, place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes. Simmer the wild rice for 40 to 50 minutes, until the grains have begun to splay. Drain through a strainer if there is liquid in the pot, and return to the pot. Place a clean kitchen towel over the pot and return the lid. Let sit for 10 to 15 minutes.
- While the grains are cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until it is fragrant, another 30 to 60 seconds. Remove from the heat and transfer to a large bowl. Add the cooked grains and stir together.
- Return the skillet to the stove and heat over medium-high heat. Add the butter, and when the foam subsides add the apples. Cook, stirring or tossing in the pan, until lightly colored, about 5 minutes. Remove from the heat and add to the bowl with the grains. Add the remaining ingredients and stir together. Season to taste with salt and pepper. Transfer to a lightly oiled or buttered baking dish and cover with foil.
- Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 405 milligrams, Sugar 6 grams, TransFat 0 grams
WILD RICE PILAF WITH MUSHROOMS AND PECANS
Make and share this Wild Rice Pilaf With Mushrooms and Pecans recipe from Food.com.
Provided by Boomette
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
- In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.
Nutrition Facts : Calories 515.2, Fat 14.3, SaturatedFat 4.6, Cholesterol 15.3, Sodium 253.4, Carbohydrate 81.2, Fiber 8.8, Sugar 4.9, Protein 17.8
WILD RICE AND TOASTED PECAN PILAF
Categories Onion Rice Side Bake Pecan Bell Pepper Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
- In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
More about "wild rice with pecans and mushrooms recipes"
WILD RICE PILAF WITH MUSHROOMS AND PECANS
From connoisseurusveg.com
5/5 (6)Total Time 1 hr 15 minsCategory SideCalories 261 per serving
WILD RICE AND MUSHROOMS - DR. WEIL'S HEALTHY KITCHEN
From drweil.com
WILD RICE WITH PECANS AND CHERRIES - BETTER HOMES
From bhg.com
WILD RICE PILAF WITH DRIED CRANBERRIES AND PECANS
From williams-sonoma.com
WILD RICE WITH MUSHROOMS, CRANBERRIES & PECANS | SARAHBAKES
From goodfoodandwords.com
Servings 8Estimated Reading Time 50 secs
WILD RICE WITH SHITAKE MUSHROOMS AND PECANS RECIPE
From cuisinart.com
Estimated Reading Time 1 min
WILD RICE MUSHROOM SOUP FOR A WARM AND COMFORTING MEAL
From msn.com
MINNESOTA WILD RICE CASSEROLE WITH PECANS - WASHINGTON POST
From washingtonpost.com
WILD RICE WITH DRIED BLUEBERRIES RECIPE: HOW TO MAKE IT
From tasteofspoons.net-freaks.com
WILD RICE PILAF WITH MUSHROOMS - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
SIMPLE SPINACH SALAD WITH APPLES & PECANS - GRITS AND PINECONES
From gritsandpinecones.com
STEAK AND MUSHROOM FRIED RICE ON THE GRIDDLE - THE FLAT TOP KING
From theflattopking.com
WILD RICE WITH MUSHROOMS, CRANBERRIES, AND CHESTNUTS RECIPE
From foodandwine.com
VEGAN CREAM OF MUSHROOM AND WILD RICE SOUP – RECIPE ME
From recipeme.co.za
15 BEST VEGETARIAN WILD RICE RECIPES - SELECTED RECIPES
From selectedrecipe.com
WILD RICE STUFFING THANKSGIVING RECIPES EVERYDAY FOOD WITH SARAH …
From usnios.fiscalia-aguascalientes.gob.mx
WILD MUSHROOM RISOTTO WITH CRISPY CHICKEN SKIN - JAMES MARTIN …
From jamesmartinchef.co.uk
SLOW COOKER WILD RICE RECIPE WITH PECANS - VEGAN IN THE FREEZER
From veganinthefreezer.com
WILD RICE DRESSING RECIPE | EPICURIOUS
From anadifa.us.to
WILD RICE WITH SPICY PECANS RECIPE | FOOD NETWORK
From paul30.keystoneuniformcap.com
TOP 44 WILD RICE CRANBERRY STUFFING RECIPE RECIPES
From calabrese.qualitypoolsboulder.com
MUSHROOM FRIED RICE RECIPE - CHINESE MUSHROOM FRIED RICE
From honest-food.net
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #rice #vegetables #american #potluck #dinner-party #fall #vegetarian #winter #stove-top #dietary #gluten-free #seasonal #comfort-food #midwestern #free-of-something #pasta-rice-and-grains #taste-mood #to-go #equipment #4-hours-or-less
You'll also love