EASY MUSHROOM RICE PILAF
Make and share this Easy Mushroom Rice Pilaf recipe from Food.com.
Provided by b4uc1or2
Categories Low Cholesterol
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 8
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!
BAKED MUSHROOM RICE PILAF
"My husband, Steve, and I were experimenting one night, tossing together things we both like," writes Marianne Bauman from Modesto, California, "and we created this recipe. It's a wonderful side because it turns out moist and flavorful every time-with no worry about burning, and goes with a wide variety of entrees!"
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 225 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 674mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 3g fiber), Protein 8g protein.
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.
MUSHROOM AND RICE PILAF
Simple rice pilaf is a lifesaver when you are hosting Thanksgiving. Just place the ingredients in the slow cooker and forget about it until it's time to serve. -Kathleen Hedger, Godfrey, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 3h15m
Yield 10 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 246 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 490mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
MUSHROOM OVEN RICE
When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. , Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 196 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 523mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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.
BAKED MUSHROOM RICE
You can vary this easy rice side dish by adding different spices or meat.
Provided by Maryanne
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
- Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 57.9 g, Cholesterol 20.3 mg, Fat 11.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 5.7 g, Sodium 461.9 mg, Sugar 2 g
OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS
Make and share this Oven-Baked Wild Rice Pilaf With Mushrooms recipe from Food.com.
Provided by VegSocialWorker
Categories Brown Rice
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
- Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
- Srir in garlic and thyme, and cook 1 minute or until fragrant.
- Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
- Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
- Remove from oven, cover and let stand 5 minutes.
- Fold in peas and pine nuts. Season with salt and pepper and serve.
Nutrition Facts : Calories 390.9, Fat 13.6, SaturatedFat 1.5, Sodium 183.7, Carbohydrate 55.3, Fiber 6, Sugar 5, Protein 13.8
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
MUSHROOM AND RICE PILAF
A 5-ingredient side dish that's quick and easy. Great with pork chops.
Provided by OCIEL
Categories Rice Pilaf
Time 30m
Yield 3
Number Of Ingredients 5
Steps:
- Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
- Add consomme and mushrooms; bring to a boil.
- Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.
Nutrition Facts : Calories 240.5 calories, Carbohydrate 41.1 g, Cholesterol 10.2 mg, Fat 4.4 g, Fiber 3 g, Protein 9.1 g, SaturatedFat 2.5 g, Sodium 827 mg, Sugar 4 g
RICE PILAF WITH MUSHROOMS
Make and share this Rice Pilaf With Mushrooms recipe from Food.com.
Provided by PollyB
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 821.3, Fat 18.4, SaturatedFat 10.2, Cholesterol 38.2, Sodium 267.6, Carbohydrate 140.8, Fiber 3.7, Sugar 4.2, Protein 23.9
SPINACH, MUSHROOM & LEMON RICE PILAF
Make and share this Spinach, Mushroom & Lemon Rice Pilaf recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
- Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
- Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
- Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.
Nutrition Facts : Calories 780.5, Fat 27.7, SaturatedFat 15.5, Cholesterol 61, Sodium 260.2, Carbohydrate 123.4, Fiber 11.6, Sugar 7.5, Protein 17.6
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