Mushroom And Brown Basmati Rice Pilaf Recipes

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.

Steps:

• Heat chicken stock in a saucepan until boiling; keep hot until ready to use.
• Heat vegetable oil in a 2 quart saucepan over medium-high heat. Cook and stir onion and bay leaf in the hot oil until onion is tender, about 5 minutes.
• Stir basmati rice into onion mixture until rice is coated with oil.
• Pour hot chicken stock into the rice mixture. Season with salt; stir.
• Bring rice mixture to a boil; cover and reduce heat to medium-low. Continue simmering until rice is tender and liquid is absorbed, about 20 minutes.
• Remove saucepan from heat and discard bay leaf. Add butter and fluff the rice with a fork.

Steps:

• Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
• Add brown rice and stir to coat in oil.
• Add chicken broth.
• Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
• Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

Steps:

• In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
• Add mushrooms and saute for 2 more minutes.
• Add stock, salt and pepper.
• Bring to a boil.
• Cover and reduce heat.
• Simmer for 20 minutes or until water is absorbed.
• Stir in almonds and parsley.

Steps:

• In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
• Pour in the rice and stir to coat the granules well. Cook until the edges of the rice grains have turned translucent, but not toasted.
• Add the stock and salt. Cover the pan tightly, placing a sheet or two of paper toweling under the lid, reduce the heat to low and cook until all the liquid has evaporated and grains are tender.
• Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.