Mushroom Millet Pilaf 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.

MUSHROOM-MILLET PILAF



Mushroom-Millet Pilaf image

Make and share this Mushroom-Millet Pilaf recipe from Food.com.

Provided by Diana Adcock

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 1/2 cups vegetable stock
2 cups millet
1 1/2 cups sliced mushrooms, of your choice
1 cup unsalted dry roasted peanuts, chopped
1 ripe plantain, peeled and sliced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground fennel
1/2 teaspoon dried savory

Steps:

  • Combine all ingredients in a large saucepan over high heat.
  • Bring to a boil, reduce heat to low and let cook, covered until all the liquid is absorbed and millet is tender, around 30 minutes.
  • Serve hot.

FRAGRANT MILLET PILAF



Fragrant Millet Pilaf image

Saffron, orange rind and coriander seed make plain millet plain no more!

Provided by Alison

Categories     Side Dish     Grain Side Dish Recipes

Time 1h20m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 cup minced onion
1 cup millet
1 teaspoon ground coriander seed
¼ teaspoon ground cinnamon
1 pinch saffron threads
1 teaspoon salt
ground black pepper to taste
2 ¾ cups water
8 ounces firm tofu
⅔ cup white wine
⅓ cup minced shallots
2 cloves garlic, minced
1 ⅓ cups frozen corn kernels
1 teaspoon grated orange zest
1 ½ cups chopped tomatoes

Steps:

  • In a heavy saucepan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes, stirring frequently.
  • Mix the millet, coriander and cinnamon into the saucepan; saute for another minute or two, stirring constantly. Stir in the saffron threads, salt, pepper, and water. Bring the mixture to a boil over high heat, then cover the pan, and simmer for 30 minutes.
  • While the millet simmers, prepare the tofu: Cut the tofu into small cubes about the size of peas. Place the tofu in a saucepan, and cover it with the white wine. Add the shallots and the garlic. Place the pan over medium-high heat until the wine comes to a simmer, then turn the heat to low. Simmer the tofu for 10 minutes or until the wine is reduced by half.
  • When the millet has simmered for 30 minutes, add it and it's cooking liquid to the tofu. Mix in the corn and the orange rind. Stir well, then cover the pan and continue cooking for 5 minutes.
  • Stir the tomatoes into the millet. Season with salt and pepper, then spoon the millet pilaf onto plates. Garnish with the chopped green onions and serve.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 61.1 g, Fat 11.2 g, Fiber 8.9 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 602.9 mg, Sugar 6.8 g

FRESH MUSHROOM RICE PILAF



Fresh Mushroom Rice Pilaf image

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Provided by Karen V.

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

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.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g

MILLET PILAF



Millet Pilaf image

Number Of Ingredients 11

1 onion
4 teaspoons vegetable oil
1/4 cup millet
sea salt to taste
2/3 cup water
1/2 cup almonds slivered
1 leek
1 zucchini
1 cup mushrooms
black pepper freshly ground
1/4 teaspoon cinnamon ground

Steps:

  • Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the onion. Saute for about 3 minutes until tender by not brown. Add the millet and cook for another 2 minutes or so, stirring occasionally. Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes. Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. Set aside. Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3 minutes. Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry for a further 2-3 minutes. When the millet is tender and the water is absorbed, stir in the vegetables, pepper to taste, and the cinnamon. Cook for a couple of minutes longer, stirring then remove from heat, and stir in almonds.

Nutrition Facts : Nutritional Facts Serves

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