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.
HERBED WILD RICE
Make and share this Herbed Wild Rice recipe from Food.com.
Provided by LMillerRN
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the wild rice well under cold running water. Drain well, set aside.
- Bring large saucepan of water to a boil. Stir in rice, reduce to a simmer,and cook until rice is tender about 40 minutes.
- Drain the rice, transfer to a bowl, and stir in the olive oil, parsley, marjoram. Season with salt and peper, and serve at room temperature or chilled.
Nutrition Facts : Calories 376.4, Fat 11, SaturatedFat 1.5, Sodium 7.9, Carbohydrate 60.2, Fiber 5.1, Sugar 2, Protein 11.9
HERBED WILD RICE
Like many other cooking enthusiasts, I've discovered that good food pleases the palate and soothes the soul! This rice has a nice nutty flavor and the wonderful aroma of sage.-David Collin, Martinez, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 120 calories, Fat 4g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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.
HERBED MUSHROOMS WITH WHITE WINE
Mushrooms are sauteed with your favorite herbs and white wine. Mmm!
Provided by JUNEBUFF1
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
- Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 5.6 g, Fat 2.7 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 4.9 mg, Sugar 1.6 g
WILD RICE WITH MUSHROOMS AND PARSLEY
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.
Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g
WILD RICE, ALMOND AND MUSHROOM STUFFING
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Provided by Martha Rose Shulman
Categories dinner, stuffing and dressing, side dish
Time 1h45m
Yield Stuffing for a 14- to 18-pound turkey
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams
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 MUSHROOM MAC 'N' CHEESE
Give mac 'n' cheese a mushroom makeover for a freeze-ahead family meal. Using dried wild mushrooms means you don't have to wait until they're in season
Provided by Barney Desmazery
Categories Dinner
Time 1h
Yield Serves 4-5
Number Of Ingredients 11
Steps:
- Tip the dried mushrooms into a heatproof bowl, pour over hot water from the kettle until just covered, then set aside to soak until cool. Meanwhile, heat about a third of the butter in a frying pan until sizzling and scatter in the chestnut mushrooms. Season and fry for 4-5 mins over a high heat until soft and cooked through. Set aside. When the dried mushrooms are cool, drain over a bowl to catch the soaking juices, pressing to squeeze out all the liquid, then roughly chop.
- Heat all but about ½ tsp of the remaining butter in a large saucepan over a high heat until sizzling, then add the rehydrated mushrooms and fry for 2-3 mins until well browned. Scatter over the flour and stir together to make a sandy paste. Cook for 2 mins, then gradually pour in the reserved mushroom soaking liquid, leaving any sediment in the bottom of the bowl. Simmer until thickened, then gradually stir or whisk in the milk until completely incorporated into a sauce. Add the mustard powder or mustard and season to taste with a grating of nutmeg and some salt and pepper. Leave the sauce to cook gently on a low-medium heat. Meanwhile, cook the macaroni in a saucepan of boiling water for 2 mins less than stated on the packet.
- When the macaroni is ready, drain well and tip back into the saucepan. Pour over the mushroom sauce, tip in the fried chestnut mushrooms, all the cheddar and half the parmesan, then vigorously stir everything together until fully combined. Use the last of the butter to butter a casserole dish, then scrape in the macaroni and mushroom mix. Scatter with the remaining parmesan and the breadcrumbs, if using. Will keep covered and chilled for up to two days or in the freezer for up to three months. Defrost fully in the fridge before baking.
- When you're ready to cook, heat the oven to 200C/180C fan/ gas 6. Bake for 20-25 mins until golden and bubbling. Leave to stand for a few minutes, then bring to the table and serve straight from the dish.
Nutrition Facts : Calories 592 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium
HERB CREPES WITH WILD MUSHROOMS
This delicious recipe is courtesy of Bryan Sikora of Talula's Table.
Provided by Martha Stewart
Categories Crepe Recipes
Number Of Ingredients 16
Steps:
- Place milk, eggs, 1/3 cup flour, butter, sugar, and 1 teaspoon salt in a large bowl; combine well using a whisk or an immersion blender. Mixture should be the consistency of heavy cream. If mixture is too thin, add more flour. Add herbs and let stand 15 minutes.
- Place an 8-inch nonstick skillet or crepe pan over medium heat. Spray with nonstick cooking spray. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan. Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more, and then transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
- Preheat oven to 425 degrees. Place all the mushrooms in a large bowl. Drizzle with olive oil and season with salt and pepper; toss to combine. Spread mushrooms on a rimmed baking sheet in an even layer; transfer to oven and roast for 10 minutes. Remove from oven and let cool slightly.
- Place a crepe flat on work surface. Spread 1 tablespoon cheese evenly over three-quarters of the crepe. Top with about 2 tablespoons mushrooms. Starting with the covered portion, roll crepe toward the uncovered portion and place seam-side down on a baking sheet. Repeat process with 11 crepes and remaining cheese and mushrooms; reserve any remaining crepes for another use. Transfer filled crepes to oven until heated through, about 5 minutes.
- Meanwhile, place mustard greens and spinach in a large bowl. Add 1/4 cup marmalade and season with salt and pepper; toss to combine. Divide greens evenly between 6 plates and top each with 2 crepes. Spoon any remaining marmalade over crepes and serve immediately.
HERBED MUSHROOM WILD RICE
Make and share this Herbed Mushroom Wild Rice recipe from Food.com.
Provided by Julesong
Categories White Rice
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
- Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
- Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
- Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
- Add white rice, broth, and pepper.
- Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
- Mix wild rice, white rice, and parsley in bowl. Serve hot.
- (An adopted recipe.)
Nutrition Facts : Calories 256.6, Fat 3, SaturatedFat 1.5, Cholesterol 5.1, Sodium 406.8, Carbohydrate 49, Fiber 2.6, Sugar 1.9, Protein 7.4
More about "herbedmushroomwildrice recipes"
VEGETARIAN HERBED WILD RICE WITH MUSHROOMS - FORK IN THE KITCHEN
From forkinthekitchen.com
3 EDIBLE WILD MUSHROOMS (AND 5 TO AVOID) - HEALTHLINE
From healthline.com
PICKLED HERBED MUSHROOMS | CANADIAN LIVING
From canadianliving.com
WILD RICE WITH MUSHROOMS, CRANBERRIES, AND CHESTNUTS - FOOD
From foodandwine.com
EARTHY WILD RICE RECIPES YOU'LL ENJOY | FOOD & WINE
From foodandwine.com
GLOBAL REPORT ON FOOD CRISES - 2022 | WORLD FOOD PROGRAMME
From wfp.org
11 WILD RICE RECIPES YOU’LL FALL FOR | FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
SABZI POLOW — FRAGRANT HERBED RICE | CBC LIFE
From cbc.ca
IDENTIFYING WILD MUSHROOMS: WHAT TO EAT, WHAT TO AVOID
From treehugger.com
HERBED WILD RICE | BETTER HOMES & GARDENS
From bhg.com
25 WAYS TO USE WILD RICE | TASTE OF HOME
From tasteofhome.com
WILD RICE RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY EASY WILD RICE (FAIL-PROOF!) - DINNER, THEN DESSERT
From dinnerthendessert.com
HERBS STUFFED MUSHROOMS - OUR PLANT-BASED WORLD
From ourplantbasedworld.com
15 WILD PLANTS YOU CAN EAT - OUTDOOR CANADA
From outdoorcanada.ca
EDIBLE WILD MUSHROOMS: A LIST OF 7 SPECIES OF FUNGI TO LOOK OUT FOR
From healing-mushrooms.net
HERBED MUSHROOMS WITH WHITE WINE - HAPPY FOODS TUBE
From happyfoodstube.com
HERBED CHICKEN AND MUSHROOMS RECIPE - EATINGWELL
From eatingwell.com
HERBED WILD RICE DRESSING RECIPE | SOUTHERN LIVING
From southernliving.com
HERBED WILD RICE AND MUSHROOMS | MCCORMICK
From mccormick.com
HERBED MUSHROOM RICE | ZAVOR®
From zavoramerica.com
HEALTHY WILD RICE RECIPES | EATINGWELL
From eatingwell.com
MUSHROOMS: 16 DELICIOUS VEGETARIAN RECIPES - HEALTHLINE
From healthline.com
MUSHROOM WILD RICE CASSEROLE - SIMPLY SCRATCH
From simplyscratch.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
WHAT HERBS GO WITH MUSHROOM? (TOP 9 MUSHROOM FRIENDLY
From foodiesfamily.com
UNTAMED FEAST: WILD FOOD, WILD MUSHROOMS, WILD RICE
From untamedfeast.com
WILD MUSHROOMS WITH HERBED CHEESE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HERBED MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
PERFECT WILD RICE (EASY SIDE DISH!) – A COUPLE COOKS
From acouplecooks.com
25 FLAVOR-FILLED RECIPES FOR HERBS AND SPICES DAY - ONE GREEN …
From onegreenplanet.org
MUSHROOM, HAM AND WILD RICE SOUP - THE DARING GOURMET
From daringgourmet.com
39 DIFFERENT TYPES OF EDIBLE MUSHROOMS (WITH PICTURES!)
From cleangreensimple.com
HERB MUSHROOM AND WILD RICE STUFFING | MCCORMICK GOURMET
From mccormick.com
CREAMY WILD MUSHROOM SOUP WITH HERBED BREAD CRUMBS
From canadianliving.com
CROCK POT HAMBURGER WILD RICE CASSEROLE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
HERBED MUSHROOM BROWN RICE | CLEAN FOOD CRUSH
From cleanfoodcrush.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
You'll also love