Lemony Pilaf With Mushrooms Recipes

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MUSHROOM PILAF



Mushroom Pilaf image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons butter
3 cloves garlic, finely minced
2 medium onions, chopped
1 pound cremini mushrooms, roughly chopped
1 pound white mushrooms, roughly chopped
8 ounces shiitake mushrooms, stems removed, roughly chopped
2 cups long-grain rice
1/2 cup white wine
3 cups chicken stock
1/4 teaspoon turmeric
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

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.

LEMON GARLIC MUSHROOMS



Lemon Garlic Mushrooms image

I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup lemon juice
3 tablespoons minced fresh parsley
2 tablespoons olive oil
3 garlic cloves, minced
Pepper to taste
1 pound large fresh mushrooms

Steps:

  • For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

LEMON RICE PILAF



Lemon Rice Pilaf image

No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 cup uncooked jasmine or long grain white rice
2 tablespoons butter
1 cup sliced celery
1 cup thinly sliced green onions
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

LEMONY MUSHROOM PILAF



Lemony mushroom pilaf image

If you're after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

500ml vegetable stock
1 onion , sliced
300g mixed mushrooms , sliced
2 garlic cloves , crushed
200g mixed basmati rice and wild rice
zest and juice 1 lemon
small bunch snipped chives
6 tbsp light soft cheese with garlic and herbs

Steps:

  • Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

Nutrition Facts : Calories 249 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.62 milligram of sodium

SPINACH, MUSHROOM & LEMON PILAF



Spinach, Mushroom & Lemon Pilaf image

Make and share this Spinach, Mushroom & Lemon Pilaf recipe from Food.com.

Provided by Kitchen__Princess

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 onions, finely sliced
2 garlic cloves, crushed
50 g butter
150 g button mushrooms, sliced
1 cinnamon stick
4 whole cloves
4 cardamom pods, bruised
250 g basmati rice
1/2 zest and lemon, juice of
450 ml vegetable stock
200 g spinach, washed and roughly chopped

Steps:

  • Cook the onions and garlic in the butter in a large shallow pan until soft and golden.
  • Add the button mushrooms and cook until soft.
  • Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover. Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
  • Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.

Nutrition Facts : Calories 364.4, Fat 12.2, SaturatedFat 6.8, Cholesterol 26.7, Sodium 118.7, Carbohydrate 57.5, Fiber 4.4, Sugar 3.7, Protein 7.9

LEMONY PILAF WITH MUSHROOMS



Lemony Pilaf with Mushrooms image

Leeks and garlic are sauteed with a variety of mushrooms then simmered in a lemony pilaf. A perfect side dish for any spring meal.

Provided by Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
2 cups sliced leeks
2 cloves garlic, minced
1 teaspoon Morton® Coarse Kosher Salt, divided
1 (6 ounce) package sliced portobello mushrooms
1 (8 ounce) package sliced button mushrooms
2 (14.5 ounce) cans prepared reduced-sodium chicken broth
1 ¼ cups long-grain rice
1 tablespoon finely chopped fresh lemon slices*
⅓ cup chopped Italian parsley

Steps:

  • In medium saucepan, heat oil. Add leeks and garlic; saute until leeks are softened. Season with 1/2 teaspoon Morton® Kosher Salt. Stir in mushrooms; continue to saute with leeks 2 minutes. Add chicken broth and remaining 1/2 teaspoon Morton® Kosher Salt; bring mixture to boil. Stir in rice and simmer covered 10 minutes, stirring occasionally. Add chopped lemon slices, stir and taste to adjust seasoning. Continue to simmer an additional 10 minutes or until chicken broth is absorbed. Stir in parsley; let stand 10 minutes. Serve with roasted or broiled chicken.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 40.6 g, Cholesterol 2.3 mg, Fat 3.1 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 396.4 mg, Sugar 2.8 g

SPINACH, MUSHROOM & LEMON RICE PILAF



Spinach, Mushroom & Lemon Rice Pilaf image

Make and share this Spinach, Mushroom & Lemon Rice Pilaf recipe from Food.com.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

7 ounces spinach, washed & roughly chopped
1 lemon, zested and juiced
2 garlic cloves, crushed
2 ounces butter
9 ounces basmati rice
5 1/2 ounces chestnut mushrooms, sliced
2 onions, finely sliced
1 7/8 cups vegetable stock
1 cinnamon stick
4 whole cloves
4 cardamom pods, lightly crushed

Steps:

  • Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
  • Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
  • Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
  • Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.

Nutrition Facts : Calories 780.5, Fat 27.7, SaturatedFat 15.5, Cholesterol 61, Sodium 260.2, Carbohydrate 123.4, Fiber 11.6, Sugar 7.5, Protein 17.6

LEMONY PICKLED MUSHROOMS



Lemony Pickled Mushrooms image

These are great appetizers and snacks. Use on an antipasto tray, on bruschetta with goat cheese, or just out of the jar. Go for a variety of different mushrooms here. They keep for about 2 months in the refrigerator.

Provided by Luba

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P1DT25m

Yield 10

Number Of Ingredients 11

3 cups sliced fresh mushrooms, or more to taste
4 sprigs fresh thyme
½ serrano pepper, thinly sliced, or more to taste
1 cup white wine
½ cup water
2 ½ tablespoons kosher salt
1 tablespoon white sugar
4 cloves garlic, thinly sliced
20 whole black peppercorns
12 coriander seeds
3 (1-inch) strips lemon zest, or more to taste

Steps:

  • Fill four sterilized 8-ounce jars 3/4 of the way with mushrooms. Place 1 thyme sprig and some serrano pepper slices on top.
  • Combine white wine, water, kosher salt, sugar, garlic, peppercorns, coriander seeds, and lemon zest in a small saucepan over medium-low heat. Simmer, stirring occasionally, until sugar dissolves, about 5 minutes. Remove from heat and pour over mushroom mixture in each jar.
  • Tightly seal each jar and transfer to the refrigerator. Chill until flavors meld, 1 to 2 days.

Nutrition Facts : Calories 40.9 calories, Carbohydrate 5.1 g, Fat 0.4 g, Fiber 1.4 g, Protein 1.1 g, Sodium 1444.2 mg, Sugar 1.9 g

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