Best Garlic Mushroom Rice Recipes

Beef Tips with Mushroom, Sherry, Garlic and Butter-Almond-Citrus Rice image

Provided by Rachael Ray : Food Network

Time 35m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons butter
1/2 cup slivered or sliced almonds
2 cups white rice
1 orange, zested
1 lemon, zested
1 quart chicken stock
6 tablespoons extra-virgin olive oil, divided
2 pounds beef tenderloin or sirloin tips, bite size pieces
Salt
Freshly ground black pepper
1 1/2 pounds mushroom caps, cremini or white, brushed clean and halved
6 clove garlic, finely chopped
1/2 cup dry Spanish sherry
1 cup beef stock

Steps:

Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
Fluff rice with fork and serve with the beef and mushrooms.

Garlic Mushroom Rice image

Provided by Dimpi

Categories Asian

Time 30m

Yield 3 serving(s)

Number Of Ingredients 15

1 cup basmati rice, white
2 cups water
1/4 teaspoon ghee (optional)
1/4 teaspoon salt (optional)
1 teaspoon ghee
1 teaspoon canola oil
1/2 teaspoon cumin seed
3 cloves, powdered
1 cardamom pod, powdered
1/4 inch cinnamon stick, powdered
2/3 cup red onion, thinly sliced
2 garlic cloves, chopped
1/2 teaspoon serrano pepper, finely chopped (deseeded for less heat)
1 cup cremini mushroom, quartered
salt, to taste

Steps:

Wash and soak the rice for 30 minute.
Add ghee and salt (works fine even without it), and cook in the microwave for 13 min (time depends on your microwave). Fluff, and set aside to cool.
In a large pot, heat the 1 tsp each of ghee and oil.
When the oil is hot, add cumin seeds and powdered spices.
Stir for a minute then add the onions.
Saute until onions are transparent, then add the garlic and serrano.
Continue until onions are starting to brown and garlic is cooked.
Now add the mushroom and salt, mix well.
Cook for another 3-4 min, then add the cooked rice.
Toss well, check and adjust seasoning. Sprinkle dried parsley for color.
Note 1: The spices are best when powdered freshly in a mortar and pestle. If you don't want to, use a pinch each of already powdered spices.
Note 2: Adjust quantity of onions if you're not fond of them. Substitute yellow onions if you prefer a milder taste.
Note 3: Skip the serrano pepper if you don't like the heat. Just add freshly ground pepper instead.