Rice With Chicken And Shiitake Mushrooms Food

SHIITAKE MUSHROOM BROWN RICE

Steps:

• Preheat oven to 350 degrees F.
• In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.

RICE WITH CHICKEN AND SHIITAKE MUSHROOMS

Steps:

• Soak dried shiitake mushrooms in water for 15 minutes to rehydrate. Drain and dice. Reserve soaking liquid.
• Heat oil in a frying pan over medium-high heat and brown the cubed chicken. Add mushrooms and stir to combine. Add pickled ginger and 2 tablespoons (30 mL) soy sauce. Mix well and cook for 2 minutes. Set aside.
• Heat butter in a saucepan on medium-high heat and add rice. Stir until all the grains are coated with the butter. Moisten with the chicken stock and reserved soaking liquid. Bring to a boil; cover and simmer on low heat for 10 minutes.
• Add the chicken mixture, diced bell pepper, pepper and the remaining soy sauce. Mix well and cover. After 7 minutes, check if rice is done. Serve immediately with sesame baby bok choy.

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.

PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS

Steps:

• Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
• Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
• Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
• Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

THAI OVEN-BAKED RICE WITH SHIITAKE MUSHROOMS

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Grease a medium-size casserole dish.
• Heat oil in a large saucepan or a Dutch oven over medium heat.
• Add in the ground pork and small onion, cook stirring until well browned (about 8-10 minutes, adding in the garlic the last 2-3 minutes of cooking).
• Stir in the chicken broth plus 1 full can water, soy sauce, lime juice, chili-garlic sauce, fish sauce and cayenne; bring to a boil.
• Add in bell pepper strips, shiitake mushroom slices and rice to the boiling broth; stir with a wooden spoon, then bring to a boil again, then season with salt; remove from heat and transfer to casserole dish, or leave in the Dutch oven.
• Bake for about 35-40 minutes or until the rice is desired tenderness.
• Stir in the green onions and coriander.

FRIED RICE WITH SHRIMP, PORK, SHIITAKE MUSHROOMS

Steps:

• Combine oyster sauce and soy sauce in small bowl; set aside.
• Heat 12-inch nonstick skillet over medium heat until hot.
• Add 1 1/2 teaspoons oil.
• Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
• Transfer eggs to small bowl and set aside.
• Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
• Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
• Transfer to bowl with eggs and set aside.
• Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
• Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
• Stir in garlic and cook for about 30 seconds.
• Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
• Serve.

WILD RICE WITH SHIITAKE MUSHROOMS

Steps:

• * Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened. Drain mushrooms, reserving the liquid and cut any tough stems away from the caps. Slice the mushrooms into slivers about one-fourth-inch wide.
• Preheat oven to 350 degrees.
• In a heavy saucepan melt the butter or add the oil. Add the shallots and saute until tender. Add the carrots and sliced mushrooms and toss to coat with butter or oil. Add the rice. Stir briefly, then add the stock and reserved mushroom-soaking liquid. Season with salt and pepper.
• Bring to a simmer, cover and place in the oven to bake 1 hour and 15 minutes, until the grains of rice have started to split and are tender. All the liquid should be absorbed, but if not cook a few minutes longer, then remove pan from heat and set aside, covered, to rest for 15 minutes. Fluff rice with a fork, check seasonings and serve.