Best Almond Mushroom Wild Rice Recipes
WILD RICE, ALMOND AND MUSHROOM STUFFING
Wild rice can be the base of a satisfying and refined Thanksgiving stuffing, particularly when it is combined with mushrooms, almonds, sherry and herbs, as it is here. Use this savory mixture to stuff a turkey to serve to the omnivores at your table, or bake it separately and serve it as a side dish, one that is especially good for vegetarians and vegans.
Provided by Martha Rose Shulman
Categories dinner, stuffing and dressing, side dish
Time 1h45m
Yield Stuffing for a 14- to 18-pound turkey
Number Of Ingredients 14
Steps:
- Bring stock to a boil in a large saucepan, then add wild rice and salt to taste. When the liquid returns to the boil, lower heat, cover and simmer 40 minutes, until rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat oil over medium heat in a large nonstick skillet, then add onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute. Add mushrooms and celery and cook, stirring, until mushrooms have softened, about 10 minutes. Stir in rice and remaining ingredients. Cook, stirring, until sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey. Or place in an oiled baking dish and cover, then warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 565 milligrams, Sugar 5 grams
WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)
Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.
Provided by Busters friend
Categories Low Cholesterol
Time 1h25m
Yield 10-14 serving(s)
Number Of Ingredients 14
Steps:
- Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : Calories 269.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 237.8, Carbohydrate 34.7, Fiber 3.5, Sugar 5, Protein 10.8
ALMOND-MUSHROOM WILD RICE
The delightful combination of ingredients in this dish makes a perfect accompaniment for beef, poultry or pork. It's very flavorful and hearty.-Shirley Goehring, Lodi, California
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Rinse and drain rice; place in a 1-1/2-qt. baking dish coated with cooking spray. Add the remaining ingredients; mix well. Cover and bake at 325° for 1-1/2 to 2 hours or until liquid is absorbed and rice is tender.
Nutrition Facts :
ALMOND-MUSHROOM WILD RICE
Steps:
- Rinse and drain rice; Place in a 1 1/2 quart baking dish covered with non-stick cooking spray. Add remaining ingredients; mix well. Cover and bake at 325 degrees for 1 1/2-2 hours or until liquid is absorbed and rice is tender. Makes 6 servungs.
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Benefits of Almond Mushroom Wild Rice Recipes
1. Rich source of fiber
One of the most significant benefits of almond mushroom wild rice recipes is their high fiber content. Wild rice is a good source of both soluble and insoluble fiber, which can improve digestion and prevent constipation. Moreover, mushrooms and almonds also contain a significant amount of fiber that promotes better digestion and gut health.2. Lowers the risk of chronic diseases
Eating almond mushroom wild rice recipes can positively impact your overall health and lower the risk of developing chronic diseases. The antioxidants and flavonoids present in wild rice, almonds and mushrooms help reduce inflammation, oxidative stress, and promote cellular health. They may also help in preventing or reducing the risk of heart disease, diabetes, and some types of cancer.3. Helps maintain a healthy weight
Almond mushroom wild rice recipes can help with weight management as they are filling and low in calories. Wild rice has a high satiety index and provides a feeling of fullness and satisfaction, while also keeping you energized throughout the day. Furthermore, almonds contain healthy fats that can aid weight loss by boosting metabolism, reducing cravings, and promoting feelings of fullness.4. Provides essential nutrients
Almond mushroom wild rice recipes also offer an array of essential nutrients. Wild rice is a rich source of folate, vitamin B6, magnesium, and zinc, while almonds provide vitamin E, protein, and healthy fats. Mushrooms, on the other hand, contain copper and selenium, which are essential for maintaining the immune system and cognitive function.How to Prepare Almond Mushroom Wild Rice Recipes
1. Almond Mushroom Wild Rice Pilaf
To prepare this dish, you need the following ingredients:- 1 cup of wild rice
- 2 cups of vegetable broth or water
- 1 cup of sliced mushrooms
- ½ cup of chopped almonds
- 1 chopped onion
- 2 cloves of minced garlic
- 2 tablespoons of extra-virgin olive oil
- Salt and pepper to taste
- Rinse the wild rice and place it in a pot with the vegetable broth or water. Bring it to a boil over high heat, then reduce the heat, cover with a lid and let it cook for 35-40 minutes or until the rice is tender and fluffy.
- In a separate skillet, heat olive oil over medium heat, add the chopped onion, and sauté for 3-4 minutes until tender.
- Add sliced mushrooms and garlic to the skillet, and continue to sauté for another 5-7 minutes.
- Add chopped almonds, salt, and pepper to the skillet and stir well.
- Combine the cooked wild rice with the mushroom and almond mixture. Serve immediately as a side dish or main course.
2. Creamy Almond Mushroom Wild Rice Soup
For this recipe, you will need the following ingredients:- 1 cup of wild rice
- 1 cup of sliced mushrooms
- 1 chopped onion
- 2 cloves of minced garlic
- 2 cups of vegetable broth or water
- 1 cup of unsweetened almond milk
- 1 tablespoon of extra-virgin olive oil
- 2 tablespoons of chopped fresh parsley
- Salt and pepper to taste
- Rinse the wild rice and place it in a pot with vegetable broth or water. Bring to a boil over high heat, then reduce the heat, cover with a lid, and let it cook for 35-40 minutes or until the rice is tender and fluffy.
- Meanwhile, in a separate skillet, heat olive oil over medium heat, add chopped onion and sauté for 3-4 minutes until tender.
- Add sliced mushrooms and garlic to the skillet, and continue to sauté for another 5-7 minutes.
- Combine the mushroom mixture with the cooked wild rice in the pot.
- Add unsweetened almond milk, chopped parsley, salt, and pepper to the pot.
- Cook the soup for another 10-15 minutes over low heat, until heated through and creamy. Serve hot.