Brown Rice Mushroom Pilaf Recipes

BROWN RICE-MUSHROOM PILAF

Steps:

• In a medium saucepan bring 1-1/2 cups vegetable broth (or water or chicken broth) to a boil; add in rice cover with a tight-fitting lid; reduce heat to medium-low and cook rice for about 45 minutes or until tender (the rice may take longer than stated time) fluff with fork and set aside (keep lid on to keep rice warm).
• Heat oil or butter over medium heat in a large skillet.
• Add in onions and saute for 5 minutes.
• Add in garlic and diced carrots; saute for 2 minutes.
• Add in sliced mushrooms to the skillet and cook stirring until they release their moisture and are slightly browned (about 10-12 minutes).
• Add in frozen peas and cook stirring 1 minute.
• To the skillet with the veggies add in eggs; stir constantly until cooked.
• Remove the skillet from heat, then add in the cooked rice and almonds; toss until combined with vegetables.
• Season with salt and black pepper.
• Serve with soy sauce if desired.

BROWN RICE MUSHROOM PILAF

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

MUSHROOM PILAF

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.

MUSHROOM AND BROWN BASMATI RICE PILAF

Steps:

• Heat oil (about 2 tablespoons) and chuck in the garlic, mushrooms and onions. Cook for 5 mins then add the rice, stock and Cardomon pods
• Give it all a good stir - stick the lid on and cook it for about 25 minutes on a low heat (check it after about 15 - 20 minutes to make sure there is still liquid in it so it doesn't burn - if it has dried out just stick a bit of hot water in)

QUICK BROWN RICE AND MUSHROOM PILAF

Steps:

• Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.
• Add mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.

FRESH MUSHROOM RICE PILAF

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.

HOME-STYLE BROWN RICE PILAF

Steps:

• Bring 1-1/2 cups water to boil, add rice. Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
• Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
• Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
• When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked. Remove the skillet from the heat, stir in pepper, parsley, and nuts.
• Spoon the cooked rice into the skillet and stir well. Serve the pilaf hot with soy sauce on the side for added flavor.

MUSHROOM AND RICE PILAF

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.