Orange Rice With Mushrooms Recipes

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!

CHICKEN AND MUSHROOM FRIED RICE

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the ginger, Shaoxing wine, soy sauce and 1/4 teaspoon salt and stir until the ginger is tender, 1 to 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Drizzle with the sesame oil, sprinkle with scallions and serve.

MUSHROOM-ORANGE CHOP

Steps:

• In a skillet over medium heat, brown pork chop in oil on both sides. Continue cooking until a thermometer reads 160°-170°, about 6 minutes. Remove and keep warm. In the same skillet, saute onions, mushrooms and garlic until tender. Add marmalade and soy sauce; cook and stir until heated through. Pour over chop. Sprinkle with sunflower kernels if desired.

BAKED MUSHROOM RICE

Steps:

• Combine all ingredients in a 1-1/2-qt. casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until rice is tender.

MUSHROOM OVEN RICE

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.

MUSHROOM RICE

Steps:

• In a 2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 4 minutes. Microwave at 50% power for 12 minutes. Let stand for 5-10 minutes. Stir before serving.

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.

ORANGE RICE WITH MUSHROOMS

Steps:

• Bring a medium saucepan of water to a boil. Add rice, and simmer until tender, 20 to 25 minutes. Drain; set aside.
• Prepare vegetables: Heat oil in a large saucepan over medium heat. Add onion and celery; cook until softened, about 10 minutes. Add mushrooms; cook until softened, about 5 minutes. Stir in cooked rice, scallions, zest, and juice. Season with salt and pepper. Serve warm or at room temperature.

STEAMED ORANGE ROUGHY WITH MUSHROOM SAUCE

Steps:

• 1 In a large pot or large fry pan with lid bring about 1" water to boil, season fish with pepper ( soy sauce has enough salt ) . If fillets are thin, fold in half, put fillets in a steamer basket over the boiling water. Reduce the heat to moderately high and steam until just done, about 10 minutes for folded 1/2" fillets. Transfer to plates.
• 2 Meanwhile in a large frying pan, heat 2 tbs oil over high heat. Add mushrooms. Cook until browned about 5 minutes. Top fish with mushrooms.
• 3 Reduce heat to moderately low. Heat remaining tsp oil in pan, add the ginger,garlic and scallions. Cook stirring for 1 minute. Stir in the soy sauce, dry mustad, wine and broth. Simmer, stirring occasionally, until slightly thickend about 2 minutes. .
• Spoon sauce over the mushrooms and fish.

RICE WITH MUSHROOMS

Steps:

• cook mushrooms, garlic and green onion in oil over medium heat until mushrooms are cooked.
• Stir in chicken broth and rice.
• Season with parsley, salt and pepper.
• Reduce heat, cover and simmer for 20 minutes.

SPICY HONEY ORANGE CHICKEN BREASTS WITH MUSHROOMS

Steps:

• Clean and dry chicken breasts. Pound them to an even thickness.
• Put flour on a plate. Sprinkle 1/2 the chili powder and no-salt lemon pepper on flour. Dredge the first chicken breast so that both sides are covered in flour and spice. Repeat process for the second chicken breast.
• Before you start the chicken, put the rice in the water and heat. When the water boils, cover and reduce heat to low simmer. Simmer for 20 minutes and then let stand until chicken is done.
• Heat garlic and olive oil in a pan at medium-high heat. Cook chicken breasts for about 3-4 minutes on each side - until they are about 1/2 cooked.
• Remove chicken from the pan and keep warm (I put them in the oven at 170 degrees).
• Deglaze the pan with the wine and reduce by half (for those of you who don't know what this means - as I didn't - it means pour the wine in the hot pan and let it simmer/ boil until only half of it is left and all of the chicken fat, etc. is dissolved into the wine).
• Add the orange juice, honey and red pepper flakes. Allow it to just boil.
• Place the chicken back in the pan and add the mushrooms. Cook at medium-low heat for about 10 - 12 minutes (until chicken is cooked through). Pour sauce over chicken occasionally.
• Serve over rice.

ORANGE CHICKEN/RICE CASSEROLE

Steps:

• Place uncooked rice in an ungreased baking dish, then place chicken pieces over rice; top with sliced mushrooms.
• Mix Cream of Mushroom soup and orange juice and pour over chicken.
• Season as desired, then sprinkle onion soup mix evenly over casserole.
• Cover with foil and bake for 2 1/2 hours at 325 degrees F.

PORK CHOPS WITH ORANGE RICE

Steps:

• Preheat oven to 350°. In a large skillet, brown pork chops in oil on both sides. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops., Cover and bake 25-30 minutes or until a thermometer reads 145° and rice is tender. Let meat stand 5 minutes before serving.

MUSHROOM OVEN RICE

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown.
• Add celery and onion; cook and stir for 2 minutes.
• Add mushrooms; cook and stir until the celery is tender.
• Pour into a greased 1 1/2 quart casserole dish.
• Stir in the broth, water, soy sauce and parsley.
• Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.

WARM ORANGE AND MUSHROOM SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove, crumble and set aside. Reserve bacon fat.
• Whisk together 1/4 cup bacon fat, orange juice, shallots, olive oil and vinegar.
• In a large bowl, combine the spinach and radicchio.
• Heat 2 tablespoons reserved bacon drippings in skillet over medium-high heat. Add shitake mushrooms and cook for 1 minute. Add oyster mushrooms and cook for 2 minutes. Season with salt and pepper; add to greens and toss.
• Pour dressing into same skillet and boil 2 minutes. Pour dressing over greens. Add bacon, orange segments and chopped hazelnuts. Toss to combine. Season to taste with salt and pepper. Garnish salad with enoki mushrooms and serve.