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.
RICE-PASTA PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.
MUSHROOM PASTA PILAF
I have made this for a few years. My family loves it. I got it from an old Taste of Home magazine. Easy and goes great with beef.
Provided by CIndytc
Categories < 30 Mins
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender.
- Add remaining ingredients including dry pasta; bring to a boil.
- Reduce heat; cover and simmer for 20 minutes or until the pasta is tender and liquid in absorbed.
Nutrition Facts : Calories 227.1, Fat 8.4, SaturatedFat 5, Cholesterol 20.3, Sodium 632.6, Carbohydrate 31, Fiber 1.7, Sugar 2.4, Protein 7.4
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.
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
LEMONY MUSHROOM PILAF
If you're after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.
Nutrition Facts : Calories 249 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.62 milligram of sodium
MUSHROOM RICE PILAF
Delicious side dish of rice infused with the flavors of mushrooms and almonds. Perfect with beef.
Provided by lorenzaavila
Time 25m
Yield Serves 6
Number Of Ingredients 0
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.
MUSHROOM PASTA PILAF
This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!
Provided by Jainagirl
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve.
- Add onion and saute until tender. Add garlic and saute 1 minute.
- Add mushrooms and saute until tender and liquid they give off cooks off.
- Season mixture to taste with sea salt and freshly ground black pepper.
- Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated.
- Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently.
- Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.
Nutrition Facts : Calories 583.7, Fat 11.4, SaturatedFat 1.3, Sodium 804.2, Carbohydrate 88.1, Fiber 3.8, Sugar 4.1, Protein 31.5
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