Spicymushroomrice Recipes

Steps:

• Cook 1 1/4 cups wild rice blend as the label directs (discard the flavor packet, if included). Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add 1 sliced small shallot, 1 sliced jalapeno, 12 ounces sliced mixed mushrooms and 1/2 teaspoon kosher salt; cook, stirring, until tender, about 5 minutes. Fluff the rice and add to the skillet; season with salt. Stir in 3 tablespoons chopped cilantro.

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:

• Heat olive oil and butter in 8" skillet over medium-high heat.
• Add shallots, sauteing for 1 minute.
• Add mushrooms, sauteing for about 2 minutes.
• Add salt, pepper and rice, stirring to coat rice, 2 minutes.
• Add wine and bring to a boil, stirring occasionally until wine is almost gone.
• Add chicken broth and stir well.
• Bring to a boil, cover and reduce heat to simmer.
• Keep covered for 20 minutes, without lifting the lid.
• Remove from heat and fluff with fork.
• Add more salt or pepper to taste if needed and serve.

Steps:

• Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

Steps:

• put oil or ghee or butter
• saute garlic fry til turns dark
• add pepper and cumin.
• add mushrooms
• and salt
• til mushroom cooked.
• add rice cook on low 5 minutes
• til liquid from mushrooms is absorbed.

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.