Spicy Wild Rice With Mushrooms Recipes

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

SPICY WILD RICE WITH MUSHROOMS

Steps:

• Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
• Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
• When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

WILD MUSHROOM RICE

Steps:

• Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

WILD RICE AND MUSHROOMS

Steps:

• Melt margarine.
• Saute rice, almonds, chives, green onion, green pepper, mushrooms until rice turns yellow.
• Put in casserole with stock and salt.
• Cover, Bake at 325 degrees for 1 hour or until all liquid is absorbed.

CONTEST-WINNING MUSHROOM WILD RICE

Steps:

• In a large saucepan, combine the water, wild rice, butter and 1/2 teaspoon salt; bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in brown rice. Cover and simmer for 25-30 minutes longer or until rice is tender. , Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the mushrooms, onion, peppers and celery until vegetables are tender. Stir in broth and remaining salt. Bring to a boil. , Combine the cornstarch and cold water until smooth; stir into the mushroom mixture. Cook and stir for 2 minutes or until thickened; stir in almonds and bacon. Drain rice; add mushroom mixture., Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

MUSHROOM WILD RICE DISH

Steps:

• In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.

WILD RICE WITH MUSHROOMS

Steps:

• Pour cold water over rice in strainer and lift rice with fingers (to remove
• any impurities).
• Combine rice and 1 1/3 cups water and bouillon.
• Bring to a boil, reduce heat.
• Cover and simmer 60 minutes.
• * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
• Cook till bacon is crisp and mushrooms soft.
• Drain off fat.
• Add to cooked rice.
• Season with pepper.
• Sprinkle with chopped parsley.

WILD RICE WITH MUSHROOMS

Steps:

• In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain., In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.

WILD RICE WITH MUSHROOMS

Steps:

• Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
• Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
• Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
• Mix mushrooms into prepared rice and season again with salt and pepper.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
• Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
• In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
• Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
• In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
• Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
• In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
• Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

MUSHROOM FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

WILD RICE WITH MUSHROOMS

Steps:

• Cook rice according to package directions, using the water and butter.
• Meanwhile, in large heavy saucepan, heat oil over medium-high heat for about 2 minutes, or until hot.
• Add mushrooms and cook for 7 minutes, stirring occasionally.
• Add shallot and thyme, stirring to combine.
• Cook for 3 minutes.
• Add mushroom mixture to cooked rice, stirring to combine.
• Serve immediately.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

SPICY MUSHROOM RICE

Steps:

• put oil or ghee or butter
• saute garlic fry til turns dark
• add pepper and cumin.
• add mushrooms
• and salt
• til mushroom cooked.
• add rice cook on low 5 minutes
• til liquid from mushrooms is absorbed.

WILD RICE WITH PECANS AND MUSHROOMS

Steps:

• Soak rice overnight in water.
• Drain, wash well, and put in a medium saucepan.
• Cover with water, add salt, and bring to a boil.
• Reduce heat to low, cover, and cook about 1 hour, or until tender; drain if necessary.
• Saute mushrooms in butter, add pepper, and pour over rice.
• Add pecans, toss, and garnish with parsley before serving.

WILD RICE WITH WILD MUSHROOMS

Steps:

• Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
• Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
• Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

MUSHROOM WILD RICE

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.