Celery Mushroom Rice Medley Food

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CELERY MUSHROOM RICE MEDLEY



Celery Mushroom Rice Medley image

WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make. -Estelle Stimel, Conway, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 cup chopped onion
1 cup chopped celery
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/4 cup butter, cubed
2-1/2 cups cooked rice
3/4 teaspoon salt
1/2 teaspoon rubbed sage
Pinch pepper

Steps:

  • In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through.

Nutrition Facts :

AWESOME RICE PILAF



Awesome Rice Pilaf image

Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.

Provided by tooshay

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 8

Number Of Ingredients 17

3 tablespoons butter
2 carrots, finely chopped
2 stalks celery, finely chopped
1 small red bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
3 cups white rice
1 (8.75 ounce) can no-salt-added sweet corn, drained
1 (15 ounce) can no-salt-added sweet peas, drained
5 ½ cups chicken broth
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce
2 teaspoons lemon pepper
2 teaspoons dried crushed parsley
4 pinches dried crushed thyme
1 pinch saffron
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
  • Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g

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

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

SPICY RICE MEDLEY



Spicy Rice Medley image

Make and share this Spicy Rice Medley recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons salad oil
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 (16 ounce) can peeled tomatoes
1 (8 ounce) can tomato sauce
1/2 cup canned mushroom
1 teaspoon dry oregano
1/4 teaspoon cayenne pepper
salt and pepper
5 cups hot cooked rice

Steps:

  • Heat oil in a large heavy skillet or Dutch oven.
  • Add onion, green pepper and celery and mix well.
  • Cook over medium heat stirring frequently until tender.
  • Add tomatoes, tomato sauce and mushrooms and mix well.
  • Simmer for 15 minutes.
  • Add oregano, cayenne, salt and pepper.
  • Simmer for 10 minutes longer, stirring only once.
  • Remove from heat.
  • Add in cooked rice and mix thoroughly.

Nutrition Facts : Calories 311.6, Fat 7.6, SaturatedFat 1.1, Sodium 276.9, Carbohydrate 55.4, Fiber 3.5, Sugar 5.7, Protein 6.1

PEA , CELERY & WATER CHESTNUTS AU GRATIN



Pea , Celery & Water Chestnuts Au Gratin image

My mom used to make this wonderful vegtable side dish. It is really good with roasted chicken and chicken rice-a-roni - Comfort food!

Provided by tamibic

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups celery, sliced 1/2 inch thick
2 (10 ounce) packages frozen tiny peas
1 (10 1/2 ounce) can cream of mushroom soup
1 (8 ounce) can sliced water chestnuts
4 ounces sliced fresh mushrooms
2 tablespoons butter
1/2 cup parmesan cheese
celery salt
pepper (to taste)

Steps:

  • Saute celery and mushrooms in butter until tender crisp; add the tiny peas and cook for a few more minutes.
  • Season with celey salt and pepper.
  • Combine soup and waterchestnuts in seperate small bowl.
  • In a buttered 1 1/2 quart casserole arrange half of the vegtable medley, top with soup and repeat the layers.
  • Top with the fresh parmesan cheese.
  • Bake 350 degrees for 20 minutes.

Nutrition Facts : Calories 319.5, Fat 14.5, SaturatedFat 7, Cholesterol 26.3, Sodium 917.9, Carbohydrate 34.5, Fiber 8.5, Sugar 11.7, Protein 15.2

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