Best Mushroom And Lavender Rice Pilaf Vegan Recipes

HERBED WILD RICE WITH MUSHROOMS

Herbed Wild Rice with Mushrooms image

Make weeknight dinners exciting again with this quick, easy, healthy, and incredibly flavorful side dish! You'll never make wild rice from a box again!

Provided by Becca Mills

Number Of Ingredients 12

Ingredients

2 cups vegetable or chicken stock
1 1/4 cups quick-cook wild rice blend
Pinch of sea salt
2-3 bay leaves
3 Tablespoons butter (olive oil for vegan)
3/4 cup - 1 cup yellow onion (diced)
3/4 cup carrot (diced (~4 carrots))
2 garlic cloves (minced)
3/4 teaspoon dried parsley
1/4 teaspoon dried thyme
9 button mushrooms (sliced (approximately 2 cups sliced))
Salt and pepper to taste

Steps:

In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes until al dente (more depending on your wild rice blend). Rice will have absorbed most of the liquid, but should still be semi-liquidy.
While rice simmers, melt butter or heat olive oil into a large skillet, add onion and carrot, with a pinch of salt. Saute for approximately 3 minutes and add garlic. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through, adding salt to taste.
Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
Add salt and pepper to taste and remove bay leaves. Top with additional freshly chopped parsley if desired.

FRESH MUSHROOM RICE PILAF

Fresh Mushroom Rice Pilaf image

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

Ingredients

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

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