Mushroom Swiss Rice Food

EASY MUSHROOM RICE

Steps:

• Heat olive oil and butter in 8" skillet over medium-high heat.
• Add shallots, sauteing for 1 minute.
• Add mushrooms, sauteing for about 2 minutes.
• Add salt, pepper and rice, stirring to coat rice, 2 minutes.
• Add wine and bring to a boil, stirring occasionally until wine is almost gone.
• Add chicken broth and stir well.
• Bring to a boil, cover and reduce heat to simmer.
• Keep covered for 20 minutes, without lifting the lid.
• Remove from heat and fluff with fork.
• Add more salt or pepper to taste if needed and serve.

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.

MUSHROOM AND SWISS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.
• Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

SKILLET MUSHROOMS AND CHARD WITH BARLEY OR BROWN RICE

Steps:

• Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.
• While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
• Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn't take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
• Once the chard has wilted, add .75 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.

WILD RICE WITH MUSHROOMS AND BACON

Steps:

• Fry bacon til crisp and drain most of the drippings.
• Crumble bacon and set aside.
• Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
• Add chicken broth and bring to a boil.
• Cover pan and reduce heat to a simmer.
• Cook 45-60 minutes or'til rice is puffed and tender.
• Fluff rice with a fork, tast, and add salt to taste.
• Cook uncovered to evaporate any excess moisture if necessary.
• Toss with crumbled bacon before serving.
• Makes about 6 cups.

MUSHROOM & SWISS RICE

Steps:

• Saute mushrooms in butter in a medium saute pan until they shrink, about 5 minutes.
• Add onions and cook until they soften (3 minutes).
• Add garlic and cook until fragrant (2 minutes).
• Add sherry and let it reduce slightly (2 minutes).
• Taste for seasoning and add salt and pepper.
• Add rice and toast, stirring for two minutes.
• Transfer mixture to a pot suitable for cooking rice with a tight-fitting lid and add 2 cups chicken broth.
• Bring to boil and then simmer for 12 minutes (or until rice is cooked).
• When rice is fullly cooked, add cheese and stir.