RICE AND MUSHROOMS
"Don't count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it's been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer., Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans.
Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 529mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
RICE WITH MUSHROOMS
Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. "I used to prepare this dish when we were first married," Anita notes. "Now that the kids are grown and we're retired, I'm using it again."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 973mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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.
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
RICE WITH MUSHROOMS
Provided by Pierre Franey
Categories easy, quick, one pot, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat half of the butter in a saucepan and add the onion. Cook, stirring occasionally, until wilted. Add the mushrooms and cook, stirring, about three minutes. Add salt and pepper. Add the rice and stir.
- Add the broth and bring to a boil. Cover closely and let simmer for 17 minutes.
- Remove from the heat and fluff the rice and mushrooms. Stir in the remaining one tablespoon butter.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 2 grams, Carbohydrate 41 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 413 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN, MUSHROOMS AND RICE
Steps:
- Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
- Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
- Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
- Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.
CREAMY RICE AND MUSHROOM BAKE
Around Mom and Dad's, this would only be eaten by Mom, Chris, and me. Pop wouldn't really get excited over rice and shrooms. I DO, however. I love them both. This is easy and good with beef or chicken.
Provided by Redneck Epicurean
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350º F.
- Grease 11 x 7-inch baking dish.
- Melt margarine in large skillet over medium heat.
- Add mushrooms, onion, garlic and Worcestershire sauce; cook, stirring occasionally, for 3 to 4 minutes or until mushrooms are soft.
- Beat cream cheese and eggs in large mixer bowl until creamy.
- Mix in evaporated milk, parsley, salt, and pepper.
- Stir in rice and mushroom mixture.
- Pour into prepared casserole dish.
- Bake for 35 to 40 minutes or until set and light brown around edges.
Nutrition Facts : Calories 369.7, Fat 19.9, SaturatedFat 10.1, Cholesterol 118.1, Sodium 805.3, Carbohydrate 36.2, Fiber 0.9, Sugar 1.4, Protein 11.7
QUICK MUSHROOM RICE
This is one of my favorite rice recipes handed down to me from my mother-in-law. It is the tastiest rice I have ever had and my family is always wanting me to make it as a side dish with dinner. We will even eat the leftovers for breakfast. I usually serve this with a meat dish or tacos.
Provided by Sharol
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine broth, rice, mushrooms, water, green onions, and butter in a large pot or Dutch oven over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and let stand until liquid is absorbed, about 5 minutes.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 21.6 g, Cholesterol 5 mg, Fat 1.5 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 507.2 mg, Sugar 1 g
MUSHROOM RICE
Categories Mushroom Rice Side Vegetarian Quick & Easy Wheat/Gluten-Free Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a 1 1/2-quart heavy saucepan bring rice and water with salt to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.
- While rice is cooking, cut mushrooms into 1/4-inch-thick slices and chop scallions. In a skillet heat butter over moderately high heat until foam subsides and sauté mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated.
- Fluff rice with a fork and stir in mushrooms and scallions.
WILD RICE AND MUSHROOMS, SOUTHERN STYLE
Tasty and heart-warming, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 272.2, Fat 8.8, SaturatedFat 5.2, Cholesterol 23.8, Sodium 664.3, Carbohydrate 39.6, Fiber 3.7, Sugar 2.9, Protein 11.9
DIRTY RICE WITH MUSHROOMS
This vegetarian version of Southern dirty rice replaces the traditional ground beef and chicken livers with hearty mushrooms, creamy black-eyed peas and flavorful spices for a satisfying one-pot meal. The recipe starts with the classic Cajun holy trinity - onion, green bell pepper and celery in equal parts - to create a flavorful foundation. Mushroom broth adds even more depth and reinforces the earthy cremini mushrooms, while a drizzle of hot sauce adds tang and kick. Serve with simple leafy greens or chopped salad.
Provided by Kay Chun
Categories dinner, weeknight, grains and rice, main course, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add onion, celery and bell pepper, and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid is absorbed, 5 minutes. Stir in garlic until fragrant, 1 minute.
- Add rice, Cajun seasoning, 1 teaspoon salt, ½ teaspoon pepper and the remaining 2 tablespoons oil. Stir until well blended, then add broth, scraping bottom of pot to remove any browned bits. Bring to a boil over high heat.
- Cover and reduce heat to low. Cook until rice is tender and liquid is absorbed, about 15 minutes. Scatter black-eyed peas on top in an even layer, cover and cook 3 minutes longer. Turn off heat.
- Add scallions to the pot, and fluff rice with a fork. Divide among bowls and garnish with more scallions. Serve with hot sauce.
MUSHROOM & RICE ONE-POT
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
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- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
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