Bouillon Mushroom Rice Recipe 45

MUSHROOM RICE RECIPE

Steps:

• Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
• If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
• Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
• Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
• Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
• Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
• Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
• Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!

MUSHROOM RICE

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.

RICE WITH MUSHROOMS

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.

LO MAI FAN

Steps:

• Wash the rice in a medium bowl 3 times to remove any dirt or dust. Add the rice back to the bowl, cover with enough cold water to come 2 to 3 inches above the surface of the rice and soak for at least 6 hours and up to overnight.
• Soak the mushrooms in 1 1/2 cups warm water in a medium bowl until softened, about 45 minutes.
• Soak the dried shrimp in a small bowl with enough warm water to cover until slightly softened, about 15 minutes. Drain the shrimp and set aside.
• Fill a large pot or wok that fits an 8- to 10-inch steamer basket with water (the water shouldn't touch the bottom of the steamer) and bring to a boil over medium-high heat.
• Line an 8- to 10-inch steamer basket with 2 layers of damp cheesecloth or a damp lint-free towel. Drain the rice, spread it in an even layer in the prepared basket and poke a few holes halfway through the layer. Insert the basket in the steamer, cover and steam until the rice is translucent and tender, about 35 minutes. Uncover and remove from the heat to cool slightly.
• Meanwhile, squeeze the water from the mushrooms and remove and discard the stems. Roughly chop the caps and transfer to a small bowl with the reserved shrimp. Measure out 2 tablespoons of the mushroom-soaking liquid into another small bowl and discard the remaining soaking liquid.
• Mix the light soy sauce, oyster sauce, dark soy sauce, chicken bouillon powder, sugar, and 1/2 teaspoon salt with the reserved mushroom-soaking liquid until the sugar and salt are dissolved; set aside.
• Add the peanuts, oil and scallion whites to a wok or large nonstick pan and set over medium heat. Cook, stirring, until the peanuts darken slightly and the scallions have slightly softened, about 1 minute. Add the sausage and cook until it releases some oils, about 2 minutes. Add the mushrooms and shrimp and cook until heated, about 2 minutes.
• Swirl in the wine around the hot sides of the wok or pan and stir until most of the wine has evaporated. Add the rice and gently break up the clumps with the back of a wok turner or a spatula. Re-mix the seasoning sauce in the small bowl, then pour most of the sauce over the rice, leaving about 2 tablespoons behind. Cook, stirring and breaking up the rice clumps, until the seasonings are mixed into the rice. If there are parts of the rice that without seasoning, pour the reserved sauce directly over that rice. Mix in the scallion greens and cilantro.
• Divide the sticky rice among 4 small plates. Alternatively, transfer the sticky rice to small bowls and firmly press on the rice mixture to mold to the shape of the bowl. Invert onto larger plates and remove the glass bowls.

BOUILLON MUSHROOM RICE RECIPE - (4/5)

Steps:

• Mix ingredients together and put in pyrex casserole dish. Bake for 1 hour at 350 degrees. For the last 15 minutes, I usually cover with casserole lid or aluminum foil, but not necessary to do.

MUSHROOM AND CARAMELIZED ONION WILD RICE

Steps:

• In a large saucepan, saute the onion in the butter and olive oil at medium heat until lightly browned and beginning to caramelize; add the mushrooms and saute another 5- 10 minutes until they have released their juices; then add the wild rice and saute another 5 minutes, stirring frequently.
• Add the water, bouillion cubes, and pepper, stir a bit, bring to a boil, cover, turn heat down to low and simmer for 45- 60 minutes, or until the water is absorbed and the rice is quite tender.
• Check after 45 minutes; if it appears too dry, you may need to add 1/4 cup water; if too wet, cook uncovered for the remaining 15 minutes.
• This recipe is also quite good without mushrooms, provided you use at least 2 onions and add 1- 2 cloves of garlic (add garlic at the same time as the wild rice).

MUSHROOM ADOBO

Steps:

• Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don't walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.
• Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.
• Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
• Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
• Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.
• Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.
• Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using). Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.

CHICKEN BOUILLON RICE

Steps:

• In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.

MUSHROOM RICE PILAF

Steps:

• Melt margarine in large skillet on medium-high heat. Add mushrooms; cook and stir 3 to 4 min. or until tender.
• Add rice; cook 3 min., stirring frequently. Meanwhile, dissolve bouillon in water. Add to rice; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until liquid is absorbed.
• Stir in almonds and parsley.

HEALTHY AND DELICIOUS VEGAN WILD RICE MUSHROOM SOUP

Steps:

• Mix bouillon and water. Use 4 cups to cook wild rice, strain out rice when cooked and fluffy (about 45 minutes) reserving extra broth. Set aside. Saute onions and celery in a non stick stock pot lightly sprayed with canola oil. Continue adding water slowly as the vegetables cook to avoid sticking. When soft and translucent, add mushrooms and cook until mushrooms are soft. Add the flour, and slowly add remaining broth, whisking until smooth. Add almond milk, then simmer until thickens. Add pepper, garlic powder, almonds, rice and sherry and simmer for another 10 minutes.