WILD RICE AND MUSHROOM PILAF
An easy and delicious make-ahead side dish. Loaded with a variety of mushrooms, this pilaf is filling with a nutty flavor from the wild rice blend.
Provided by Tricia
Categories Side Dish
Time 1h30m
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, about 5 minutes.
- Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
- Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
- Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
- While the rice is cooking, prepare the mushrooms.
- Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
- Add the wine and cook until evaporated, about 4-5 minutes.
- When the rice is done, fluff with a fork and fold in the mushrooms and chives.
- Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.
Nutrition Facts : Carbohydrate 37 g, Protein 7 g, Fat 6 g, SaturatedFat 1 g, TransFat 0.1 g, Cholesterol 4 mg, Sodium 479 mg, Fiber 4 g, Sugar 4 g, Calories 225 kcal, UnsaturatedFat 4 g, ServingSize 1 serving
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.
MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
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.
FRESH MUSHROOM RICE PILAF
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Provided by Karen V.
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g
WILD RICE WITH SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories side dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 439 milligrams, Sugar 4 grams, TransFat 0 grams
WILD RICE AND SHIITAKE MUSHROOM PILAF
Make and share this Wild Rice and Shiitake Mushroom Pilaf recipe from Food.com.
Provided by Nana in Texas
Categories Brown Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
- Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
- Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.
Nutrition Facts : Calories 373.1, Fat 21.4, SaturatedFat 2.5, Cholesterol 0.1, Sodium 275, Carbohydrate 40, Fiber 4.5, Sugar 3.7, Protein 8.3
WILD RICE, SHIITAKE AND HAZELNUT PILAF
Make and share this Wild Rice, Shiitake and Hazelnut Pilaf recipe from Food.com.
Provided by Chloes Mama
Categories Rice
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Rinse wild rice; place in a saucepan with water and sea salt. Bring to a boil, cover, reduce heat, and simmer for an hour or until the gains are soft and the water is absorbed. Remove from heat and allow to steam, covered, for 5-10 minutes. Fluff with a fork.
- Heat oil in large saute pan. Add the hazelnuts and saute until aromatic. Add garlic, ginger, and orange zest and saute until fragrant, about 1 minute. Add leeks, shiitakes, and another pinch of salt. Saute until vegetables soften, about 4 minutes.
- Add rice to saute pan, season with pepper and additional salt to taste and stir to combine. Cover and cook on low until rice is warmed through. Remove pan from heat. Stir in cilantro and orange juice and serve.
Nutrition Facts : Calories 237.2, Fat 12.2, SaturatedFat 1.2, Sodium 397.8, Carbohydrate 28.4, Fiber 4.1, Sugar 4.2, Protein 6.6
WILD RICE PILAF WITH CRANBERRIES
Provided by Florence Fabricant
Categories side dish
Time 2h
Yield 8 - 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a heavy ovenproof casserole, heat the butter or oil. Add the celery and onion and saute over medium heat until tender. Stir in the mushrooms and cranberries and saute until softened.
- Stir in the wild rice and the stock. Bring to a simmer and season with salt and pepper.
- Put in the oven and bake one hour and 15 minutes. Remove from the oven and set aside, covered, for 15 minutes before serving.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 12 grams, TransFat 0 grams
WILD RICE AND MUSHROOMS
This is my version of rice pilaf, simple and tasty. An old girlfriend gave me this recipe, and it was one of the first dishes I made my husband when we were married.
Provided by Barbasol
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine.
- Saute rice, almonds, chives, green onion, green pepper, mushrooms until rice turns yellow.
- Put in casserole with stock and salt.
- Cover, Bake at 325 degrees for 1 hour or until all liquid is absorbed.
Nutrition Facts : Calories 340.6, Fat 21.7, SaturatedFat 3.4, Cholesterol 3.6, Sodium 741.8, Carbohydrate 28.4, Fiber 3.4, Sugar 4.1, Protein 11.1
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