MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
- Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
SOLO CHICKEN MUSHROOM PILAF
There is usually just enough flavorful liquid in the final dish to prompt me to eat this with a spoon. The natural flavoring of the mushrooms is similar to MSG and when paired with the sweetness of sauted onions, that was enough flavor for me. However Cooking is a Creative Sport, so feel free to add spices. I found that adding a quarter teaspoon of curry powder during step four made a very pleasant variation, and the kitchen smelled wonderful.
Provided by Bill Hilbrich
Categories One Dish Meal
Time 35m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter with the olive oil in a frying pan that has a tight fitting lid.
- Add the diced onion and saute until nearly transparent.
- Dice the chicken breast and add to the pan, stirring until all sides of the meat have turned white.
- Add the uncooked rice and stir until all of the grains are covered with the cooking fat.
- Add the mushrooms, and stir.
- Add the chicken broth, stir and bring up the heat until the liquid starts to simmer.
- Put on the cover, reduce the heat to the minimum setting and set your timer for 15 minutes and walk away. DO NOT PEEK.
- After 15 minutes, turn off the heat, DO NOT PEEK and set your time for another 15 minutes, and walk away.
- Fluff with fork or spoon. Service options might include a small side salad and a cool beverage.
SOLO TERIYAKI CHICKEN PILAF
When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional.
Provided by Bill Hilbrich
Categories Chicken Breast
Time 50m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
- Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
- Heat a shallow pan with a tight fitting cover and add the cooking oil.
- Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
- Stir until the rice is mixed with the oil and then add the liquid.
- Cover, and reduce flame to the lowest level.
- Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.
Nutrition Facts : Calories 517.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1096.6, Carbohydrate 62.6, Fiber 3.1, Sugar 7, Protein 37.1
MUSHROOM AND RICE PILAF
A 5-ingredient side dish that's quick and easy. Great with pork chops.
Provided by OCIEL
Categories Rice Pilaf
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
- Add consomme and mushrooms; bring to a boil.
- Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 41.1 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2.5 g, Sodium 827 mg, Sugar 4 g
MUSHROOM AND ORZO PILAF
Categories Mushroom Pasta Side Sauté Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in large skillet over medium-high heat. Add shallots, 3 teaspoons thyme, and garlic; stir 1 minute. Add mushrooms and sauté until tender but not brown, about 8 minutes. Add remaining 3 tablespoons butter. Mix in orzo, then broth and nutmeg. Bring to boil. Reduce heat to medium-low, cover and simmer until orzo is tender and broth is absorbed, about 15 minutes. Mix in remaining 1 teaspoon thyme. Season with salt and pepper and serve.
MUSHROOM PILAF
While combing through my grandmother's recipes, I ran across something I hadn't seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her "pretty pilaf." I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown. , Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.
Nutrition Facts : Calories 165 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 430mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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