Eggplant And Mushrooms With Wild Rice Food

WILD MUSHROOM RAVIOLI WITH EGGPLANT AND GOAT CHEESE

Steps:

• Place a pot of water on the stove to boil for pasta.
• Trim half of the skin from the eggplant. Leaving a little skin on will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough overall.
• Heat a medium nonstick skillet over medium-high heat. Cut the eggplant into 1-inch-by-1/2 inch bite size pieces. Add 2 turns of extra-virgin olive oil to the pan, the garlic and the eggplant. Turn and toss the eggplant and season it with salt and pepper. Let it brown lightly at edges, about 5 minutes, then reduce heat to medium low and continue to cook.
• Add salt and ravioli to the pasta water and simmer to package directions, about 5 or 6 minutes, until just tender.
• While the pasta cooks, dice tomatoes and add them to the cooking eggplant. Adjust seasoning with salt and pepper.
• Drain cooked pasta and plate individually or on a platter. Top with eggplant and tomatoes and all of the basil and cheese. If you plate individually, use 1/4 of the basil and 2 ounces of cheese, crumbled, per portion.

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.

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:

• 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

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.

FRIED WILD RICE WITH MUSHROOMS

Steps:

• To make golden egg threads, heat a small nonstick frying pan over medium heat until hot.
• Add 2 tsps.
• cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan.
• Cook the egg until barely set; turn once and cook the other side about 30 seconds.
• Remove and let cool.
• Cut into thin shreds.
• Heat a wok over medium high heat until hot.
• Add the cooking oil, ginger, and garlic and stir fry for 10 seconds.
• Add the green onions, onion, celery, peas and carrots, shrimp, and ham and stir fry for 2 minutes.
• Reduce the heat to medium low.
• Add the wild rice, egg shreds, oyster sauce, soy sauce, sesame oil, white pepper ant the chicken broth.
• Toss to mix well.

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 AND MUSHROOMS, SOUTHERN STYLE

Steps:

• Rinse rice and drain; drop into boiling water along with the salt and cook for approximately 45 minutes or until tender andwater is well absorbed.
• Set to the side until rice is dry and fluffy.
• Wash mushrooms quickly in cold water and saute in butter until well browned.
• Remove mushrooms from skillet and add flour; rub to a smooth paste.
• Add milk gradually and cook until thick, stirring constantly.
• Season to taste, add mushrooms and heat through.
• Pour over rice and serve hot.

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.