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.
SPICY WILD RICE WITH MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.
MUSHROOM WILD RICE
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. -Bob Malchow, Monon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.
Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
WILD RICE WITH MUSHROOMS
Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
- Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
- When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.
WILD RICE AND MUSHROOM SOUP
Steps:
- In a large saucepan over medium heat, heat the olive oil and butter until the oil is shimmering and the butter is melted, about 2 minutes. Add the onion and carrots and saute until the onions are tender, 5 to 8 minutes. Add the mushrooms and rice and cook for 5 minutes more, toasting the rice. Add the garlic.
- Add the stock. Bring the mixture to a boil, then reduce the heat to low. Add the kale and kohlrabi, cover and simmer until the wild rice is tender, about 20 minutes. Season with salt and pepper to taste.
RING OF WILD RICE WITH A MUSHROOM SAUCE
Sounds fancy and it is, but it is actually easy to make. This is not an every night side dish but it is great to serve for a dinner party. It is nothing more than wild rice and a mushroom sauce, but the presentation is just unique. You can make the mold ahead and just cook it the night of your party. The sauce I recommend making when you bake the rice, but it doesn't take more than a few minutes to put together. This is a wonderful side dish as the sauce can also be used to top grilled or roast chicken, cornish hens, pork chops or a pork roast. It simply takes regular wild rice and makes in to a gorgeous side dish for entertaining.
Provided by SarasotaCook
Categories < 4 Hours
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Rice -- Cook the rice according to package directions.
- Base -- Melt the butter over medium heat and add in the flour and stir until well combined. Slowly mix the hot water with the bouillon until well combined and then add to the butter and flour mixture. Add in the rice and turn off the heat and stir well and let it cook for about 1 minute. Remove from the heat and let cool slightly.
- Ring -- I like to use a 6-7" ring or mold. Spray well with a non-stick spray. Press the rice mixture into the mold and press it down good - You would the mixture well packed. I like to make this the day before and then I just have to bake it. Make sure to cover well with saran or plastic wrap and keep in the refrigerator if you are not immediately cooking it.
- Bake -- Oven to 350, middle shelf. And here's the trick - fill a 13x9 pan with hot water and put on the bottom shelf, then the rice mold on the middle shelf. This will cause steam and therefore the rice doesn't burn. About 40-50 minutes un-covered. Remove from the oven and cover with foil to let it rest as you make the mushroom sauce.
- Sauce -- In a small sauce pan, add the butter and melt on medium heat. Add the mushrooms and saute for 3-4 for minutes until they are tender. Then whisk in the flour and cook just a minute to get rid of the flour taste. Add the chicken bouillon and milk and bring to medium heat until the sauce thickens. Season with the rosemary, salt and pepper.
- Serve -- Put the serving tray on top of the rice ring and then flip over. The rice mold should pop right out. I like to drizzle a little of the mushroom sauce over the rice, maybe a few rosemary sprigs in the middle and then a small dish of the mushroom sauce on the side for people to help themselves. The rice mold will cut nicely into wedges. You can serve a little of the sauce over each wedge.
- ENJOY a unique side dish!
- Cooking and prep time is a mix of cooking the rice and then baking.
Nutrition Facts : Calories 586.1, Fat 14.6, SaturatedFat 8.4, Cholesterol 36.9, Sodium 765, Carbohydrate 96.8, Fiber 7.7, Sugar 3.8, Protein 20.9
WILD MUSHROOM RICE
Provided by Bobby Flay
Time 1h10m
Yield about 10 to 12 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper, to taste, and saute until golden brown.
- In a medium saucepan heat remaining butter and oil over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock, if needed, and season with salt and pepper, to taste. Cook to heat through, about 5 minutes.
WILD RICE AND MUSHROOM PILAF
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
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.
WILD RICE AND MUSHROOM CASSEROLE
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
Provided by Melissa Clark
Categories dinner, casseroles, grains and rice, main course, side dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
- Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
- In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
- Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
- In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
- Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
- In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
- Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams
WILD RICE AND MUSHROOM SOUP
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
WILD RICE WITH MUSHROOMS
Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. We often cook this while camping Source: Canadian govt publication
Provided by Chef Shadows
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour cold water over rice in strainer and lift rice with fingers (to remove
- any impurities).
- Combine rice and 1 1/3 cups water and bouillon.
- Bring to a boil, reduce heat.
- Cover and simmer 60 minutes.
- * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
- Cook till bacon is crisp and mushrooms soft.
- Drain off fat.
- Add to cooked rice.
- Season with pepper.
- Sprinkle with chopped parsley.
WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS
This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.
Provided by Priya Krishna
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
- While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
- Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.
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CREAMY WILD RICE AND MUSHROOM …
From ohmyveggies.com
5/5 (5)Total Time 1 hr 30 minsCategory Side DishCalories 262 per serving
- Start by making the sauce. In a medium pot, bring 2 cups of water to a boil. Place the raw cashews into a small bowl and pour the boiling water over them, so the cashews are fully covered. Allow the cashews to soak for at least 30 minutes.
- While the cashews soak, begin working on the casserole. Place the vegetable broth into the same pot that you used to boil the water for the cashews, and bring it to a boil. Add the wild rice, then reduce to a simmer and cook for 30 minutes. Remove from the heat, cover with a lid and allow to sit for 15 minutes. While you’re waiting for the cashews to soak and the rice to cook, you can start prepping your vegetables.
- Preheat the oven to 350°F then lightly grease a large (about 4-QT) casserole dish. In a large pot, warm 4 tablespoons vegan butter over medium heat. Add the onion, salt and pepper, then cook for 3 minutes, until the onions are translucent. Next, add the mushrooms, garlic, carrot, and celery, then stir to combine. Cook for a few minutes, then add the tamari, thyme, and parsley. Stir again while continuing to cook for about 5 minutes.
- Once the cashews are done soaking, finish the sauce by first straining off the excess water and placing the cashews into a high speed blender. Add the almond milk, nutritional yeast, and arrowroot powder, then blend on high for 30 seconds, until smooth. Season with salt to taste. Pour the mixture into the pot with the vegetables and stir. Bring the cashew mixture to a boil, then reduce to a simmer and cook for 10 minutes. Turn the heat off, then add the cooked rice to the pot. Stir together until combined. Season with salt to taste.
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