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.
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.
APRICOT-PECAN WILD RICE
Dried apricots add sweetness and color to this dish. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds at your house, too.-Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients. , Spoon into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
Nutrition Facts : Calories 204 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 282mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
WILD RICE WITH PECANS AND MUSHROOMS
Make and share this Wild Rice with Pecans and Mushrooms recipe from Food.com.
Provided by GinnyP
Categories Rice
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Soak rice overnight in water.
- Drain, wash well, and put in a medium saucepan.
- Cover with water, add salt, and bring to a boil.
- Reduce heat to low, cover, and cook about 1 hour, or until tender; drain if necessary.
- Saute mushrooms in butter, add pepper, and pour over rice.
- Add pecans, toss, and garnish with parsley before serving.
Nutrition Facts : Calories 253, Fat 16.8, SaturatedFat 7.8, Cholesterol 30.5, Sodium 522.2, Carbohydrate 22.6, Fiber 2.5, Sugar 1.2, Protein 5.3
WILD RICE PILAF WITH MUSHROOMS AND PECANS
Make and share this Wild Rice Pilaf With Mushrooms and Pecans recipe from Food.com.
Provided by Boomette
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente; drain. Add to the wild rice.
- In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecans and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.
Nutrition Facts : Calories 515.2, Fat 14.3, SaturatedFat 4.6, Cholesterol 15.3, Sodium 253.4, Carbohydrate 81.2, Fiber 8.8, Sugar 4.9, Protein 17.8
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 AND TOASTED PECAN PILAF
Categories Onion Rice Side Bake Pecan Bell Pepper Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F. In a small baking pan toss the pecans with the butter, the thyme, and the salt until they are coated well and toast them in the middle of the oven for 10 minutes, or until they are crisp and fragrant.
- In a flameproof casserole cook the onion and the bell pepper in the oil over moderately low heat, stirring, for 5 minutes, or until they are just softened, and with a slotted spoon transfer them to a bowl. Add the rice to the casserole and cook it, stirring constantly, for 1 minute. Stir in the broth, heated to boiling, and salt and pepper to taste and bring the mixture to a boil. Bake the mixture, covered, in the middle of the oven for 40 minutes. Stir in the onion mixture, bake the pilaf, covered, for 30 minutes more, or until the rice is tender and the broth has been absorbed, and stir in the pecans.
WILD RICE WITH WILD MUSHROOMS
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.
Categories Mushroom Rice Side Thanksgiving Fall Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
- Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
- Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.
More about "wild rice with pecans and mushrooms food"
WILD RICE PILAF WITH MUSHROOMS AND PECANS
From connoisseurusveg.com
5/5 (6)Total Time 1 hr 15 minsCategory SideCalories 261 per serving
WILD RICE WITH MUSHROOMS, CRANBERRIES, AND CHESTNUTS …
From foodandwine.com
WILD RICE PILAF | KITCHN
From thekitchn.com
WILD RICE PILAF WITH MUSHROOMS - DELICIOUS MEETS …
From deliciousmeetshealthy.com
WILD RICE WITH WILD MUSHROOMS RECIPE | ONE …
From oneingredientchef.com
WILD RICE AND MUSHROOMS - DR. WEIL'S HEALTHY KITCHEN
From drweil.com
10 BEST WILD RICE SIDE DISH RECIPES | YUMMLY
From yummly.com
WILD RICE WITH PEACANS AND MUSHROOMS - FOOD SO GOOD MALL
From foodsogoodmall.com
Cuisine AmericanCategory Side DishesServings 8Total Time 1 hr 8 mins
WILD RICE WITH MUSHROOMS, CRANBERRIES & PECANS | SARAHBAKES
From goodfoodandwords.com
Estimated Reading Time 50 secs
WILD RICE AND WILD MUSHROOMS RECIPE - R&R CULTIVATION
From rrcultivation.com
WILD RICE PILAF WITH DRIED CRANBERRIES AND PECANS
From williams-sonoma.com
MINNESOTA WILD RICE CASSEROLE WITH PECANS - WASHINGTON POST
From washingtonpost.com
SLOW COOKER WILD RICE RECIPE WITH PECANS - VEGAN IN THE FREEZER
From veganinthefreezer.com
9 COMFORTING + DELICIOUS VEGETARIAN WILD RICE RECIPES | HELLO …
From helloveggie.co
WILD RICE PILAF WITH MUSHROOMS AND PECANS | ENJOY FUN FAMILY FOOD
From dazzledish.com
WILD RICE WITH PECANS AND MUSHROOMS FOOD
From topnaturalrecipes.com
WILD RICE WITH PECANS, CRANBERRIES, AND SCALLIONS
From stacylynharris.com
WILD RICE AND PECAN CASSEROLE FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
WILD RICE-AND-PECAN BAKE - CHATELAINE
From chatelaine.com
CHICKEN MUSHROOM RICE CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
WILD RICE WITH SHIITAKE MUSHROOMS AND PECANS - YOUTUBE
From youtube.com
SWEET POTATO MUSHROOM PECAN WILD RICE – PRECIOUS TIME BLOG
From precioustimeblog.com
WILD RICE WITH PECANS AND CHERRIES - BETTER HOMES & GARDENS
From bhg.com
WILD RICE AND QUINOA SALAD WITH MUSHROOMS, CRANBERRIES AND …
From thenoshery.com
WILD RICE AND MUSHROOM STEW | FOOD REVOLUTION NETWORK
From foodrevolution.org
WILD RICE MUSHROOM RISOTTO WITH TOASTED PECANS - THE LEAN CLEAN...
From theleancleaneatingmachine.com
WILD RICE - FOOD & WINE
From foodandwine.com
WILD RICE PILAF WITH MUSHROOMS AND PECANS - BIGOVEN.COM
From bigoven.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
From tasteofhome.com
WILD RICE WITH CARAMELIZED SHALLOTS, CRANBERRIES AND PECANS
From eatliverun.com
WILD RICE WITH SHITAKE MUSHROOMS AND PECANS - CUISINART.COM
From cuisinart.com
WILD RICE AND PEPPERS - FOOD CHANNEL
From foodchannel.com
WILD RICE WITH SPICY PECANS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
WILD RICE PILAF WITH MUSHROOMS AND PECANS - VEGAN MASTERMIND
From veganmastermind.com
WILD RICE WITH PECANS AND CRANBERRIES | FOODTALK
From foodtalkdaily.com
WILD RICE RECIPE WITH PISTACHIOS AND CHERRIES - GARNISH WITH LEMON
From garnishwithlemon.com
WILD RICE PILAF WITH MUSHROOMS AND PECANS - RECIPES - TASTY QUERY
From tastyquery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love