Mushroom Wild Rice Pilaf Food

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MUSHROOM-WILD RICE PILAF



Mushroom-Wild Rice Pilaf image

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

6 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
1/2 cup uncooked wild rice
1/2 cup uncooked regular brown rice
2 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

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

WILD RICE AND MUSHROOM PILAF



Wild Rice and Mushroom Pilaf image

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

3/4 cup uncooked wild rice
3/4 cup uncooked brown rice (not instant)
2 (14 1/2 ounce) cans beef broth
1 1/2 cups sliced cremini mushrooms
1 1/2 cups sliced shiitake mushroom caps
2 medium shallots, chopped
5 chopped garlic cloves
3 tablespoons butter
salt and pepper

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.

MUSHROOM PILAF



Mushroom Pilaf image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons butter
3 cloves garlic, finely minced
2 medium onions, chopped
1 pound cremini mushrooms, roughly chopped
1 pound white mushrooms, roughly chopped
8 ounces shiitake mushrooms, stems removed, roughly chopped
2 cups long-grain rice
1/2 cup white wine
3 cups chicken stock
1/4 teaspoon turmeric
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

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.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

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 PILAF



Wild Rice Pilaf image

Provided by Ina Garten

Categories     side-dish

Yield 6 servings

Number Of Ingredients 6

3 tablespoons unsalted butter, divided
1/2 cup chopped yellow onion
Kosher salt
2 cups pure wild rice (10 to 12 ounces)
1/4 cup finely chopped scallions, white and green parts (2 scallions)
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
  • Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.

PACIFIC NORTHWEST MUSHROOM & WILD RICE PILAF



Pacific Northwest Mushroom & Wild Rice Pilaf image

This dish dresses up a dinner party plate. Goes nicely with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste Magazine which is put out by various Liquor Distributors.

Provided by Debi9400

Categories     < 4 Hours

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup shiitake mushroom, chopped
1 cup button mushroom, chopped
1 small onion, finely chopped
1/4 cup wild rice
1 cup brown rice
2/3 cup vegetable stock
2 teaspoons unsalted butter
1/2 teaspoon salt
2 tablespoons fresh basil, minced

Steps:

  • Preheat oven to 375°F.
  • In a skillet, heat oil over medium-high heat. Add mushrooms and onion and saute until soft, about five minutes.
  • Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil).
  • Rinse wild rice under cold running water for 1 minute. Add to baking dish along with brown rice.
  • In a small saucepan, bring stock and butter to a boil. Stir in salt. Immediately pour over rice in baking dish and seal tightly with or foil.
  • Bake one hour or until tender. Remove from oven. Uncover and fluff with fork.
  • Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more. Stir in basil.
  • Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.

Nutrition Facts : Calories 203.7, Fat 6.9, SaturatedFat 1.6, Cholesterol 3.4, Sodium 198, Carbohydrate 32.1, Fiber 2.1, Sugar 1.6, Protein 4.1

OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS



Oven-Baked Wild Rice Pilaf With Mushrooms image

Make and share this Oven-Baked Wild Rice Pilaf With Mushrooms recipe from Food.com.

Provided by VegSocialWorker

Categories     Brown Rice

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 leek, white and green parts thinly sliced (about 1 cup)
10 ounces sliced mushrooms (about 3 1/2 cups)
2 garlic cloves, minced (about 2 tsp)
1 teaspoon chopped fresh thyme
1 1/2 cups wild rice
1/4 cup madeira wine
1 tablespoon low sodium soy sauce
3 cups low sodium vegetable broth
1/2 cup frozen peas
1/4 cup pine nuts

Steps:

  • Preheat oven to 375 degrees.
  • Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
  • Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
  • Srir in garlic and thyme, and cook 1 minute or until fragrant.
  • Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
  • Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
  • Remove from oven, cover and let stand 5 minutes.
  • Fold in peas and pine nuts. Season with salt and pepper and serve.

Nutrition Facts : Calories 390.9, Fat 13.6, SaturatedFat 1.5, Sodium 183.7, Carbohydrate 55.3, Fiber 6, Sugar 5, Protein 13.8

WILD RICE AND SHIITAKE MUSHROOM PILAF



Wild Rice and Shiitake Mushroom Pilaf image

Make and share this Wild Rice and Shiitake Mushroom Pilaf recipe from Food.com.

Provided by Nana in Texas

Categories     Brown Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup pecans, chopped
1/2 cup wild rice
1/2 cup brown rice
1 cup mushroom, diced
3/4 cup beef broth
3/4 cup chicken broth

Steps:

  • Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
  • Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
  • Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.

Nutrition Facts : Calories 373.1, Fat 21.4, SaturatedFat 2.5, Cholesterol 0.1, Sodium 275, Carbohydrate 40, Fiber 4.5, Sugar 3.7, Protein 8.3

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