Mushroom Tomato Rice Food

MUSHROOM & RICE ONE-POT

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.

MUSHROOM & TOMATO RICE

Steps:

• 1. Rinse rice 3 times. Place in rice cooker.
• 2. Add cream of mushroom soup, tomatoes, and water to rice cooker.
• 3. Select cook on rice cooker. Rice cooker will do the rest.
• Note: You can do this in a pot on the stove if you don't own a rice cooker. Also, rice cookers are cheap and convenient. You can purchase one for $12 at Wal-Mart.

MUSHROOM RICE PILAF

Steps:

• In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
• Pour in the rice and stir to coat the granules well. Cook until the edges of the rice grains have turned translucent, but not toasted.
• Add the stock and salt. Cover the pan tightly, placing a sheet or two of paper toweling under the lid, reduce the heat to low and cook until all the liquid has evaporated and grains are tender.
• Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.

MUSHROOM AND SUN-DRIED TOMATO RISOTTO

Steps:

• Bring broth to a simmer in a medium-size saucepan.
• Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
• Using a slotted spoon, transfer the mushrooms to a plate.
• When cool enough to handle, coarsely chop them.
• Cover the broth and keep warm over very low heat.
• In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
• Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
• Add the rice and stir with a wooden spoon for 2 minutes.
• Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
• Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
• This should take about 30 minutes.
• Spoon onto plates and sprinkle some truffle oil over each serving if you like.

SUN-DRIED TOMATO SOUP WITH WILD MUSHROOMS AND WILD RICE

Steps:

• In a large pot, heat the oil over medium-high heat. Cook the onions until golden brown, about 8 minutes, stirring occasionally.
• Stir in garlic; cook for 2 minutes.
• Stir in the mushrooms and celery; cook for 5 minutes, stirring occasionally.
• Stir in the tomatoes. Reduce the heat to medium low.
• Add the beef broth, tomato paste, red pepper flakes, salt, and cayenne. Cook for 1 hour, reducing the heat to low when the soup starts to boil, stirring occasionally.
• Meanwhile, cook the wild rice using the package directions, OMITTING the salt and margarine. Be careful not to overcook.
• Just before serving, stir the rice into the soup. Garnish with green onions.

SPICED TOMATO RICE

Steps:

• Place the rice in a pan with the stock and passata. Bring to the boil, cover and simmer for 10-12 mins. Take off the heat, stir in the cumin and chilli powder, then cover and rest for 5 mins more. Fluff with a fork and serve scattered with parsley.

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Steps:

• In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
• Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
• Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
• When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.