Pacific Northwest Mushroom Wild Rice Pilaf Food

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

Ingredients

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

Ingredients

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.

CREAMY INSTANT POT MUSHROOM AND WILD RICE PILAF

Creamy Instant Pot Mushroom and Wild Rice Pilaf image

Provided by wpengine

Categories Entrees

Number Of Ingredients 12

Ingredients

1 cup wild rice
¾ teaspoon fine sea salt
1 tablespoon olive oil
2 large shallots (sliced)
1 carrot (diced)
2 tablespoons thyme (finely chopped)
1 tablespoon rosemary (finely chopped)
1 garlic clove (minced)
½ teaspoon black pepper
12 oz cremini mushrooms (sliced)
1 10.5 oz can Pacific FoodsⓇ Organic Cream of Chicken Condensed Soup
garnish with Chopped fresh parsley

Steps:

To a 6- or 8-quart Instant Pot add rice, 2 cups water, and salt. Cook using the manual setting. Select high pressure for 24 minutes.
While rice cooks, in a large nonstick skillet warm oil over medium heat. Add shallots and carrot and sauté until softened, about 4 minutes. Add thyme, rosemary, garlic, and pepper and sauté 1 minute more.
Add mushrooms and cook, stirring, until they release their liquid and the liquid evaporates, about 10 minutes. Stir in soup to coat vegetables.
Once rice is done, allow pressure to release naturally for 10 minutes. Open steam valve to release any remaining pressure. Drain rice well and stir into vegetable mixture.
Transfer to a serving dish and garnish with parsley

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