BOUILLON OF FOREST MUSHROOMS WITH OLOROSO SHERRY
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Melt butter in a large pot. Sweat the garlic and shallots in the butter for 20 minutes, until translucent. Add mushrooms and sweat until mushrooms are soft.
- Deglaze pot with white port, and cook until reduced by half. Add the water; cover. Bring to a boil, then remove from the heat and allow to steep for 20 minutes. Add salt and pepper to taste.
- To serve, ladle bouillon into a soup bowl, and top with chives. Finish by floating several dashes of sherry on the surface of the bouillon.
MUSHROOM RISOTTO BY MARCEL VIGNERON RECIPE BY TASTY
Here's what you need: dried shiitake mushroom, filtered water, grapeseed oil, oyster mushroom, fresh thyme, garlic, butter, salt, olive oil, shallot, butter, sushi rice, bay leaf, garlic, dry white wine, mushroom stock, frozen peas, salt, butter, white truffle oil, rayu oil, pine nuts, grated parmesan cheese, pine nut, wood sorrel, grated parmesan cheese, olive oil
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 27
Steps:
- Blend dried shiitake in blender until it becomes a fine powder.
- Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.
- Sauté oyster mushrooms in grapeseed oil until brown edges have formed.
- Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
- Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
- Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
- Over medium heat, add 2 cups (470 ml) of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups (1.4-1.9 liters) of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.
- Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
- Add ¼ cup (60g) butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated.
- Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
- Enjoy!
Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 31 grams, Fiber 5 grams, Protein 11 grams, Sugar 16 grams
CHICKEN BOUILLON RICE
The bouillon really adds flavor to plain rice. My husband loves it!
Provided by Jennifer Riggs
Categories Side Dish Rice Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes. Mix well before serving.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 39.4 g, Cholesterol 0.2 mg, Fat 0.4 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 289.4 mg, Sugar 0.1 g
BAKED RICE AND MUSHROOM CASSEROLE
You'll get a lot of compliments and requests for this recipe. It happens every time I make it. And you can dress up any "plain" meal with this super easy recipe, because it tastes great with chicken, beef, pork...basically, everything!
Provided by Angela (Grammy) Derby
Categories Rice Sides
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325'F.
- 2. Mix all ingredients into a bowl, and pour into prepared 1 1/2-2 quart casserole dish.
- 3. Bake for 1 hour 20 minutes. Stir before serving.
RICE WITH MUSHROOMS
Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. "I used to prepare this dish when we were first married," Anita notes. "Now that the kids are grown and we're retired, I'm using it again."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 973mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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
BOUILLON MUSHROOM RICE RECIPE - (4/5)
Provided by á-2949
Number Of Ingredients 5
Steps:
- Mix ingredients together and put in pyrex casserole dish. Bake for 1 hour at 350 degrees. For the last 15 minutes, I usually cover with casserole lid or aluminum foil, but not necessary to do.
MUSHROOM RICE PILAF
Fresh mushrooms and a hint of wine dress up instant rice in this recipe shared by Genny Monchamp of Redding, California. The speedy side dish is an effortless accompaniment to chicken, pork or beef.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 236mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
BAKED RICE
I needed a side dish that would serve 30 people without any last minute fuss. My friend,Pat, gave me this, one of her favorite party recipes. The recipe serves 4 but is easily adjusted. Don't wait for a party to serve this dish
Provided by Lorac
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Saute onions in butter until golden.
- Dissolve bouillon cubes in boiling water.
- Combine onions (undrained), bouillon, rice, mushroom pieces, salt and pepper in a 1 1/2 qt baking dish.
- Bake uncovered 1 hour.
Nutrition Facts : Calories 216.7, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.8, Sodium 461.3, Carbohydrate 23.6, Fiber 1.2, Sugar 2, Protein 4
MUSHROOM RICE PILAF
Make a marvelous Mushroom Rice Pilaf tonight! Toasted almonds and fresh parsley make this Mushroom Rice Pilaf a delightful and savory dinnertime side dish.
Provided by My Food and Family
Categories Recipes Using Soup
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Melt margarine in large skillet on medium-high heat. Add mushrooms; cook and stir 3 to 4 min. or until tender.
- Add rice; cook 3 min., stirring frequently. Meanwhile, dissolve bouillon in water. Add to rice; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until liquid is absorbed.
- Stir in almonds and parsley.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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- Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add onions and sauté until translucent (5 min) then add sliced mushrooms and cook until liquid has evaporated and mushrooms are lightly golden (8-10 min). Add in 2 pressed garlic cloves and stir (1 min).
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