WILD RICE AND MUSHROOM PILAF
A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.
Provided by ChezNicolette
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
- Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
- Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
- When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
- Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.
WILD RICE AND MUSHROOM PILAF
This hearty, robust side dish can be made up to 2 days in advance. Get the recipe for Wild Rice and Mushroom Pilaf.
Provided by Sarah Copeland
Time 1h
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
- Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter.
Nutrition Facts : Calories 256 kcal, Carbohydrate 37 g, Cholesterol 11 mg, Protein 6 g, SaturatedFat 3 g, Sodium 497 mg, Sugar 2 g, Fat 9 g, UnsaturatedFat 0 g
WILD RICE AND MUSHROOM PILAF
An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is filling with a nutty flavor from the wild rice blend.
Provided by Tricia
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes.
- Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
- Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
- Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
- While the rice is cooking, prepare the mushrooms.
- Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
- Add the wine and cook until evaporated, about 4-5 minutes.
- When the rice is done, fluff with a fork and fold in the mushrooms and chives.
- Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.
Nutrition Facts : Carbohydrate 37 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, TransFat 0.1 g, Cholesterol 4 mg, Sodium 479 mg, Fiber 4 g, Sugar 4 g, Calories 225 kcal, UnsaturatedFat 4 g, ServingSize 1 serving
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.
FRESH MUSHROOM RICE PILAF
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Provided by Karen V.
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g
MUSHROOM-WILD RICE PILAF
Progresso® broth provides a tasty addition to this mushroom and rice pilaf - a perfect side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 3 minutes. Add mushrooms; cook 3 minutes longer, stirring occasionally, until onion is tender and mushrooms are golden. Add wild rice and brown rice; cook and stir 1 minute.
- Stir in broth. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in remaining 2 tablespoons butter, the thyme, salt and pepper.
Nutrition Facts : Calories 233, Carbohydrate 27 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 347 mg
MUSHROOM AND RICE PILAF
Simple rice pilaf is a lifesaver when you are hosting Thanksgiving. Just place the ingredients in the slow cooker and forget about it until it's time to serve. -Kathleen Hedger, Godfrey, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.
Nutrition Facts : Calories 246 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 490mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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.
WILD RICE AND MUSHROOMS
This is my version of rice pilaf, simple and tasty. An old girlfriend gave me this recipe, and it was one of the first dishes I made my husband when we were married.
Provided by Barbasol
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 340.6, Fat 21.7, SaturatedFat 3.4, Cholesterol 3.6, Sodium 741.8, Carbohydrate 28.4, Fiber 3.4, Sugar 4.1, Protein 11.1
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