Rice Pilaf With Mushrooms Food

MUSHROOM AND RICE PILAF

Steps:

• In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Steps:

• In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
• Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
• Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

MUSHROOM-WILD RICE PILAF

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.

WILD RICE AND MUSHROOM PILAF

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.

EASY MUSHROOM RICE PILAF

Steps:

• Combine all ingredients in 3-quart saucepan.
• Bring to boil.
• Reduce heat to low.
• Cover and simmer for 50 minutes.
• Remove from heat and let stand, covered for 10 minutes.
• Stir and serve immediately.
• ENJOY!

MUSHROOM PILAF

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.

BROWN RICE PILAF WITH MUSHROOMS, KALE, AND ALMONDS

Steps:

• In a large saucepan on medium-high heat, add olive oil, onions, garlic, and mushrooms. Stirring occasionally, allowing the ingredients to soften, about 2 minutes. Add in the rice and stir for an additional 2 minutes, coating the rice with the other ingredients.
• Pour in the broth and bring to a boil. Reduce to a simmer and cover with a lid. Cook for 40-45 minutes until the rice is tender and the broth is absorbed.
• Remove from the heat, top the rice with baby kale, almonds, and lemon juice and let it sit covered for 10 minutes. Gently stir together all the ingredients. Taste for salt and pepper. Serve immediately or warm.

AWESOME RICE PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
• Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.

MUSHROOM RICE PILAF

Steps:

• Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
• Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
• Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
• Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
• Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.

MEDITERRANEAN HALIBUT WITH MUSHROOM RICE PILAF

Steps:

• Heat oven to 450°F.
• Drizzle 2 Tbsp. dressing over fish in shallow baking dish.
• Bake 15 min. or until fish flakes easily with fork. Meanwhile, cook mushrooms in remaining dressing in medium skillet 3 to 4 min. or until mushrooms are tender, stirring occasionally. Add water; bring to boil. Stir in rice and peas; cover. Simmer 5 min. Remove from heat; let stand 5 min.
• Spoon rice mixture onto serving plates; top with fish.

MUSHROOM RICE PILAF

Steps:

• In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.

BROWN RICE PILAF WITH MUSHROOMS, ALMONDS AND CRANBERRIES

Steps:

• Heat olive oil in a medium pan over medium high heat. Add mushrooms, onions and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
• Stir in rice. Cook for 1 minute. Add broth and salt. Bring to a boil. Reduce heat to low and simmer, covered, for about 45 - 50 minutes.
• Remove from heat. Stir in cranberries, nuts, parsley and lemon zest. Let stand, covered, for 10 minutes before serving.

BAKED MUSHROOM RICE PILAF

Steps:

• Place the first four ingredients in a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until liquid is absorbed and rice is tender. Just before serving, sprinkle with almonds.

ARMENIAN RICE PILAF WITH MUSHROOMS

Steps:

• In a heavy saucepan or casserole, melt the butter over moderate heat.
• Add the onion, mushrooms and sliced green pepper and cook gently until they begin to soften.
• Stir in the tomato together with the garlic and cook for 2 minutes.
• Now add the rice and the turmeric or powdered saffron, and cook 2 minutes until grains are thoroughly coated with butter but not browned, stirring constantly.
• Pour in the broth (stock), sprinkle with salt and bring to a boil, stirring.
• Reduce the heat to low.
• Cover and simmer for approximately 20 minutes or until all the liquid has been absorbed and the rice is tender but still firm to the bite-- not mushy.
• Gently fluff the rice with a fork.
• Spoon onto a heated serving platter, being careful not to mash it, and sprinkle with chopped parsley.

HAZELNUT-MUSHROOM PILAF

Steps:

• Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
• Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

EASY MUSHROOM RICE PILAF

Steps:

• Start with soaking the dried mushrooms in 3 cups of boing water until tender.
• Once the desired softness is achieved, drain the mushrooms (reserving the liquid to use as stock. You will need 2 cups. Top up with water or stock as needed). Slice into bite-sized pieces and set aside.
• Melt the butter over medium heat. Add the onions and cook until tender. Add the garlic and cook another minute.
• Add the mushrooms and saute until the fresh mushrooms are cooked. Add the rice and coat with the mixture.
• Add the stock, parsley, salt, and pepper. Bring to a boil, cover and simmer for 15-20 minutes or until the rice is tender and has fully absorbed the stock.

RICE PILAF WITH MUSHROOMS

Steps:

• Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.
• Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid.
• Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.
• Add the rice and stir it for a few minutes or until the grains are transparent.
• Pour in the stock or stock mixed with water and bring to a boil.
• Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching).
• Transfer half the rice to a plastic container (save for making turkey fried rice).
• Serve remaining rice at once.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

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.