Veggie Mushroom Rice Recipes

VEGGIE MUSHROOM RICE

Veggie Mushroom Rice image

There's plenty of herb and mushroom flavor for friends and family to savor in this hearty, healthful side dish. It would go well with a variety of meats and main dishes. Tammy Condit - League City, Texas

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 7 servings.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/4 cup chopped celery
1 tablespoon canola oil
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1-1/4 cups uncooked long grain rice
2-1/2 cups water
1-1/2 teaspoons rubbed sage
1 teaspoon dried parsley flakes
1 teaspoon dried thyme
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large nonstick saucepan, saute the onion, peppers and celery in oil for 2 minutes. Add mushrooms and garlic; saute 3 minutes longer or until vegetables are crisp-tender. Stir in the rice, water and seasonings; bring to a boil., Carefully transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until rice is tender.

Nutrition Facts : Calories 154 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 260mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MUSHROOM RICE

Mushroom Rice image

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Provided by Arizona Desert Flower

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

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.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g

MUSHROOM & RICE ONE-POT

Mushroom & rice one-pot image

Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Provided by Mary Cadogan

Categories Dinner, Main course

Time 50m

Number Of Ingredients 9

Ingredients

200g basmati rice
1 tbsp olive oil
1 large onion , chopped
2 tsp chopped rosemary or 1 tsp dried
250g chestnut mushroom , quartered
2 red peppers , sliced
400g can chopped tomato
425ml vegetable stock
handful parsley , chopped

Steps:

Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium

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