WILD RICE WITH MUSHROOMS
Time consuming and expensive. Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice. We often cook this while camping Source: Canadian govt publication
Provided by Chef Shadows
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour cold water over rice in strainer and lift rice with fingers (to remove
- any impurities).
- Combine rice and 1 1/3 cups water and bouillon.
- Bring to a boil, reduce heat.
- Cover and simmer 60 minutes.
- * Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
- Cook till bacon is crisp and mushrooms soft.
- Drain off fat.
- Add to cooked rice.
- Season with pepper.
- Sprinkle with chopped parsley.
WILD RICE WITH MUSHROOMS
Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings (7 cups).
Number Of Ingredients 12
Steps:
- In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain., In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.
WILD RICE AND MUSHROOMS
This is my version of rice pilaf, simple and tasty. An old girlfriend gave me this recipe, and it was one of the first dishes I made my husband when we were married.
Provided by Barbasol
Categories Rice
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt margarine.
- Saute rice, almonds, chives, green onion, green pepper, mushrooms until rice turns yellow.
- Put in casserole with stock and salt.
- Cover, Bake at 325 degrees for 1 hour or until all liquid is absorbed.
Nutrition Facts : Calories 340.6, Fat 21.7, SaturatedFat 3.4, Cholesterol 3.6, Sodium 741.8, Carbohydrate 28.4, Fiber 3.4, Sugar 4.1, Protein 11.1
WILD RICE WITH MUSHROOMS
Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"
Provided by Kardea Brown
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
- Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
- When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.
MUSHROOM WILD RICE DISH
With its nutty texture and visual appeal, you'll turn to this hearty side whenever a rice dish is in order. I've served this for more than 30 years and, over time, have learned to make enough for leftovers to be sent home with family members.-Virginia Peter, Winter, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Stir in the rice, salt and pepper. Reduce heat to low; cover and simmer for 55 minutes or until rice is tender. Remove from the heat. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute the mushrooms, onion and almonds in drippings until vegetables are tender; stir into rice mixture. Add bacon.
Nutrition Facts : Calories 173 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 568mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
WILD RICE WITH BALSAMIC MUSHROOMS
Earthy fresh mushrooms combine with the tang of balsamic vinegar and the crunch of wild rice in this simple, hearty dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Bring broth to a boil in a small pot. Add rice, and reduce to a simmer. Cover, and cook until rice is just tender and almost all the liquid has been absorbed, about 40 minutes. Remove from heat. Let sit, covered, 10 minutes. Drain any excess cooking liquid if necessary. Fluff rice with a fork.
- Meanwhile, heat oil in a large saute pan over medium-high heat. Add mushrooms, and cook 3 minutes (do not stir). Season with 3/4 teaspoon salt, and stir. Continue to cook, stirring occasionally, until mushrooms are tender and caramelized, 5 to 7 minutes. Reduce heat to low, and add butter and scallions. Cook until scallions are softened, about 1 minute. Turn off heat, and stir in vinegar.
- Transfer rice to a serving bowl. Stir in mushrooms, and season with salt and pepper.
WILD RICE WITH MUSHROOMS AND PARSLEY
If you can't find wild rice, a wild-rice blend also works well -- just omit any seasoning packet in favor of the mushroom-parsley blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.
Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 1 g, Protein 5 g
WILD RICE AND MUSHROOM SOUP
Steps:
- Combine chicken broth and rice in small saucepan. Cover and simmer over medium-low heat until rice is tender and liquid is absorbed, about 50 minutes.
- Meanwhile, soak mushrooms in 1 1/2 cups hot water until soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Cut off mushroom stems and discard. Thinly slice mushrooms.
- Melt 1 tablespoon butter in heavy large saucepan over medium-high heat. Add mushrooms and sauté until tender and golden brown, about 5 minutes. Transfer to small bowl. Melt remaining 1 tablespoon butter in same pan. Add onion, garlic, rosemary and thyme and sauté until onion is very tender, about 10 minutes. Mix in potato, beef stock and reserved mushroom soaking liquid. Cover and simmer until potato is very tender, about 15 minutes.
- Transfer soup to blender in batches and puree until smooth. Return to saucepan. Stir in wild rice, mushrooms, 3/4 cup milk and Madeira. Cover and simmer 15 minutes to blend flavors. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Return soup to simmer.) Thin with additional milk if desired.
WILD RICE WITH MUSHROOMS
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.
Provided by Ligaya Mishan
Categories dinner, lunch, side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Mix mushrooms into prepared rice and season again with salt and pepper.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram
WILD RICE MUSHROOM CASSEROLE
Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!
Provided by katydid31
Time 3h
Yield 12
Number Of Ingredients 11
Steps:
- Cover wild rice with boiling water and soak for 1 hour. Drain.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
- Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
- Increase the oven temperature to 425 degrees F (220 degrees C).
- Bake casserole until cheese and butter have melted, about 5 more minutes.
Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g
WILD RICE WITH WILD MUSHROOMS
One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.
Categories Mushroom Rice Side Thanksgiving Fall Winter Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
- Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
- Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.
INSTANT POT® WILD RICE WITH MUSHROOMS
Pressure cooking rice enriches and intensifies the flavor of the stock and herbs. Wild rice is firm on the outside, soft in the middle, and its texture blends nicely with softer brown rice. This is a tasty side dish for chicken, turkey, pork, and fish.
Provided by lutzflcat
Categories Side Dish Rice Side Dish Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onion, celery, carrot, and garlic. Cook, stirring occasionally, until vegetables soften, about 3 minutes. Turn pressure cooker off.
- Stir in chicken stock, wild rice, wine, thyme, rosemary, salt, and pepper. Close and lock the lid and set the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Then release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in pecans and balsamic vinegar, and serve.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 36.7 g, Cholesterol 1.5 mg, Fat 9 g, Fiber 4.4 g, Protein 7.9 g, SaturatedFat 1 g, Sodium 352.2 mg, Sugar 4.1 g
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