Mushroom Tomato Rice Recipes

MUSHROOM & TOMATO RICE

Mushroom & Tomato Rice image

Make and share this Mushroom & Tomato Rice recipe from Food.com.

Provided by kungphu

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups rice
1 (6 ounce) can condensed cream of mushroom soup
2 roma tomatoes, finely chopped (or 1 large tomato)
1 cup water (use empty mushroom soup can)

Steps:

1. Rinse rice 3 times. Place in rice cooker.
2. Add cream of mushroom soup, tomatoes, and water to rice cooker.
3. Select cook on rice cooker. Rice cooker will do the rest.
Note: You can do this in a pot on the stove if you don't own a rice cooker. Also, rice cookers are cheap and convenient. You can purchase one for $12 at Wal-Mart.

Nutrition Facts : Calories 305, Fat 3, SaturatedFat 0.7, Sodium 277.9, Carbohydrate 62.1, Fiber 1.4, Sugar 1.4, Protein 5.8

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Gordon Ramsay's Tomato and Mushroom Risotto image

This creamy risotto recipe was in the "Dinner for Four Under $10" section of People magazine. I haven't tried it yet but Gordon Ramsay seems to make really good dishes and this looked yummy!

Provided by Chilicat

Categories Short Grain Rice

Time 55m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large shallot, chopped finely
4 tablespoons olive oil
8 ounces baby portabella mushrooms, sliced
10 ounces arborio rice
1/2 cup dry white wine
4 cups low sodium chicken broth
8 ounces plum tomatoes, skinned, seeded and finely chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
2 tablespoons mascarpone cheese
3 tablespoons freshly grated parmesan cheese
sea salt
fresh ground black pepper

Steps:

In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

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