MUSHROOM BEEF RICE
Great change from potatoes with beef. I have cooked this recipe for numerous years and my family has always loved it. Easy too.
Provided by Phiszel
Categories Rice
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine rice, soups, mushrooms, and salt and pepper in 1 1/2- 2 qt. casserole dish.
- Dot with butter.
- Cover and bake in preheated 325 deg. oven for one hour.
- Remove cover, stir and continue baking for 15 mins.
Nutrition Facts : Calories 275.1, Fat 1.5, SaturatedFat 0.3, Sodium 1029, Carbohydrate 55, Fiber 1.6, Sugar 2.3, Protein 10.1
BEEF AND MUSHROOM STIR-FRY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Toss the beef with 1 tablespoon each cornstarch and vinegar and 2 teaspoons soy sauce in a medium bowl. In another bowl, stir the brown sugar, the remaining 2 teaspoons each cornstarch and vinegar, the remaining 1 teaspoon soy sauce, and 1/3 cup water until dissolved.
- Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the beef and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a bowl and wipe out the skillet.
- Heat the remaining 2 tablespoons olive oil in the skillet over high heat. Add the garlic and red onion and stir-fry 2 minutes. Add the mushrooms, chard stems, 1/4 teaspoon salt, and pepper to taste and stir-fry until the vegetables are just tender, 4 minutes. Add the chard leaves and stir-fry until wilted. Stir the brown sugar mixture and add to the skillet along with the beef, stirring, until thickened, 1 minute. Add the lemon juice and season with salt and pepper. Serve with rice.
- Per serving: Calories 300; Fat 15 g (Saturated 3 g); Cholesterol 41 mg; Sodium 561 mg; Carbohydrate 13 g; Fiber 2 g; Protein 28 g
MUSHROOM FRIED RICE
After moving, I couldn't find a Chinese restaurant that met my tastes. So, I decided to create my own Chinese dishes. This is one of my favorites, and can be served as a vegetarian main dish or side dish. -Jacob Kitzman, Seattle, Washington
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.
Nutrition Facts :
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
CHINESE MUSHROOM PORK FRIED RICE
I make this often, it is a favorite at my house! Make certain that your rice is cold before using in this recipe, so don't throw out that leftover rice from your Chinese food take-out, or prepare your rice a day ahead and refrigerate. The chili flakes are optional, add in if you like some heat! You can really make this rice using whatever cooked meat you have on hand. In place of the mushrooms you can use cooked fresh or frozen peas or use both! Cooking and prep time does not include cooking the rice.
Provided by Kittencalrecipezazz
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
- Add in 1 more tablespoon oil; heat until hot.
- Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
- Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
- Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
- Place in a large bowl and sprinkle with chopped green onions.
- Delicious!
Nutrition Facts : Calories 308.5, Fat 11.1, SaturatedFat 2.2, Cholesterol 158.6, Sodium 1082.9, Carbohydrate 40.5, Fiber 1.9, Sugar 3.3, Protein 12.1
BEEF FRIED RICE
I came up with recipe by experimenting-and it's become a family favorite. I often add whatever vegetables and seasonings I have on hand.-Cathy Wadden, Hamilton Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, brown beef. Drain all but 2-3 tablespoons fat. Stir-fry garlic, carrots, celery and onion. Add mushrooms and peas; cook until all vegetables are tender. Add parsley, basil, ginger, salt, pepper, rice and eggs; stir until well mixed. Add soy sauce and heat through.
Nutrition Facts : Calories 247 calories, Fat 7g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 450mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
MUSHROOM & RICE ONE-POT
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.
Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
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BEEF FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (38)Total Time 35 minsCategory BeefCalories 360 per serving
- First, combine the beef, salt, water, baking soda, dark soy sauce, cornstarch, and oil in a bowl and stir until well-incorporated. Set aside. (We added a bit of water to marinate the beef, which generally is a no-no for beef...but for this fried rice dish, it keeps the small morsels of beef juicy and tender!)
- Next, combine the hot water, sugar, sesame oil, soy sauces, MSG (if using), and white pepper in a small bowl. This is the sauce that you’ll be adding to the rice, and it’s much easier to have it combined and ready to go before you start cooking.
- Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). If you are using cold leftover rice, try to break up the clumps as best as possible.
- Heat your wok over medium high heat, add 1 tablespoon of oil and the eggs, and scramble them until just cooked. You can start scooping them up when they look like they are almost done. Transfer them back into the same bowl you mixed them in and set aside. They will continue to cook in the bowl and you will cook them again in the rice.
BEEF AND MUSHROOM STIR-FRY RICE PLATE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (26)Total Time 30 minsCategory BeefCalories 219 per serving
- Combine 12 ounces of sliced beef, 1 tablespoon water, 1 teaspoon cornstarch, 1 teaspoon oil, 2 teaspoons oyster sauce, and ¼ teaspoon baking soda (if using). Mix all of the ingredients into the beef. Set aside for 10 minutes.
- Combine warmed beef stock or water with 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 tablespoons oyster sauce, ½ teaspoon sesame oil, ½ teaspoon salt, ¼ teaspoon sugar and 1/8 teaspoon ground white pepper. Use pure beef stock only. Many are made with celery, tomato, and carrot, which will make this stir-fry taste like beef stew! If you can’t find a purer stock, use water and/or a beef bullion cube. Just remember to adjust the seasoning accordingly, as they can be salty. You can add more water and cornstarch slurry to offset this effect.
- Heat your carbon steel wok until it’s just smoking. Spread 2 tablespoons oil around the perimeter, and add the beef.
- Use your wok spatula to spread the beef out, and sear for 30 seconds. Stir-fry the beef for another 30 seconds until it’s 80% done, and transfer the beef back to the bowl.
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4/5 Servings 4
- Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
- Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
- In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
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