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
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.
VEGAN MUSHROOM MASALA
Mushroom masala is a classic Indian dish that is flavorful, warming, and simple to make. It is also known as "mushroom masala curry" or "mushroom curry". This recipe yields a curry that is pretty delicious over a bed of rice, accompanied by chapati, or even by itself. This is a purely vegetarian meal that is also vegan-friendly.
Provided by Jerry Trevino
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 19
Steps:
- Heat oil in a medium saucepan over medium heat. Add cinnamon, cumin seeds, green cardamom, cloves, star anise, and bay leaf. Stir to allow oil to absorb flavors and aroma, about 30 seconds.
- Stir in onion and saute until it becomes slightly caramelized, about 10 minutes. Stir in ginger-garlic paste until smell diminishes, about 1 minute. Add tomatoes and stir for 3 to 4 minutes. Add coriander powder, turmeric, and chili powder. Allow sauce to reduce, 3 to 5 minutes. Stir in salt. Add mushrooms and stir until coated with sauce.
- Pour in water and allow mushrooms to cook in sauce until slightly soft, 5 to 7 minutes. Stir in cashew powder and garam masala and let cook, stirring, for about 2 minutes. Break kasoori methi into fine pieces and stir into meal; remove from heat, and serve.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 9.2 g, Fat 8.7 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 182.4 mg, Sugar 3.6 g
MUSHROOM AND LAVENDER RICE PILAF (VEGAN)
This recipe uses either jasmine rice (original to recipe) or basmati rice. Adapted from 'The Lavender Cookbook'. If you are new to lavender and/or are a wee bit concerned about the amount in this recipe, start off by adding one half tablespoon (or less even) then you can always add more later.
Provided by COOKGIRl
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground.
- Warm the olive oil in a large skillet over medium heat.
- Stir in the rice and shallots; saute for 5 minutes.
- Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate.
- Stir in the salt, pepper and lavender mixture.
- If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the the liquid has completely absorbed.
- If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated.
- Stir in half of the green onions.
- Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too.
- Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.
VEGAN MUSHROOM CEVICHE
This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Antonia Orozco
Categories Appetizers and Snacks Vegetable Mushrooms
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
- Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
- Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 24.2 g, Fat 17.4 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 389.5 mg, Sugar 12.3 g
VEGAN MUSHROOM SALAD
This recipe for mushrooms marinated in a lemony dressing is a deliciously tart summertime treat.
Provided by chefcs
Categories Salad Vegetable Salad Recipes
Time 4h10m
Yield 65
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, lemon juice, parsley, salt, garlic, and pepper together in a large serving bowl; add mushrooms and stir to coat.
- Cover bowl with plastic wrap and refrigerate, tossing occasionally, for at least 4 hours.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 1.8 g, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.1 g, Sodium 3 mg, Sugar 0.7 g
VEGETARIAN MUSHROOM LOAF
I got this recipe from the wife of an attorney I used to work for. She made it one day when she had us over for dinner. They were vegetarians. We were not. But, we loved it and I asked her for the recipe. I still make it when we have vegetarian guests or when we feel like having it ourselves. It is quite good.
Provided by OceanLuvinGranny
Categories Potato
Time 1h10m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease 9x13 pan.
- Mix all ingredients together and place in greased pan.
- Bake 1 hour or until set, being careful not to burn.
- Remove from oven and let stand 10 minutes before cutting in squares.
- Serve hot with brown gravy or mushroon gravy over the top.
Nutrition Facts : Calories 219.9, Fat 7.7, SaturatedFat 1.3, Cholesterol 87.4, Sodium 701.6, Carbohydrate 21.6, Fiber 4.8, Sugar 2.2, Protein 16.6
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.
OVEN-BAKED WILD RICE PILAF WITH MUSHROOMS
Make and share this Oven-Baked Wild Rice Pilaf With Mushrooms recipe from Food.com.
Provided by VegSocialWorker
Categories Brown Rice
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
- Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
- Srir in garlic and thyme, and cook 1 minute or until fragrant.
- Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
- Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
- Remove from oven, cover and let stand 5 minutes.
- Fold in peas and pine nuts. Season with salt and pepper and serve.
Nutrition Facts : Calories 390.9, Fat 13.6, SaturatedFat 1.5, Sodium 183.7, Carbohydrate 55.3, Fiber 6, Sugar 5, Protein 13.8
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