WILD RICE AND MUSHROOM PILAF
A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.
Provided by ChezNicolette
Categories Rice
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
- Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
- Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
- When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
- Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.
MUSHROOM-WILD RICE PILAF
Progresso® broth provides a tasty addition to this mushroom and rice pilaf - a perfect side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 3 minutes. Add mushrooms; cook 3 minutes longer, stirring occasionally, until onion is tender and mushrooms are golden. Add wild rice and brown rice; cook and stir 1 minute.
- Stir in broth. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in remaining 2 tablespoons butter, the thyme, salt and pepper.
Nutrition Facts : Calories 233, Carbohydrate 27 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 347 mg
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
BARLEY WILD RICE MUSHROOM PILAF
Make and share this Barley Wild Rice Mushroom Pilaf recipe from Food.com.
Provided by spiritussancto
Categories Grains
Time 50m
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 14
Steps:
- rinse wild rice, combine with water, broth cube, wine if using, and shitakes and bring to a boil, cover, simmer for 20 minute.
- rinse barley and add to wild rice, simmer, covered, another 25 minute.
- pull out shitakes and blend in a food processor or small chopper till the same consistency as barley, stir back in
- add spices, liquid smoke and fresh or canned mushrooms and warm through.
- stir in sour cream if using. sometimes i use some shredded sharp cheese instead.
Nutrition Facts : Calories 143.2, Fat 0.5, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 31.4, Fiber 4.7, Sugar 1.8, Protein 4.9
WILD RICE AND SHIITAKE MUSHROOM PILAF
Make and share this Wild Rice and Shiitake Mushroom Pilaf recipe from Food.com.
Provided by Nana in Texas
Categories Brown Rice
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
- Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
- Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.
Nutrition Facts : Calories 373.1, Fat 21.4, SaturatedFat 2.5, Cholesterol 0.1, Sodium 275, Carbohydrate 40, Fiber 4.5, Sugar 3.7, Protein 8.3
PACIFIC NORTHWEST MUSHROOM & WILD RICE PILAF
This dish dresses up a dinner party plate. Goes nicely with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste Magazine which is put out by various Liquor Distributors.
Provided by Debi9400
Categories < 4 Hours
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a skillet, heat oil over medium-high heat. Add mushrooms and onion and saute until soft, about five minutes.
- Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil).
- Rinse wild rice under cold running water for 1 minute. Add to baking dish along with brown rice.
- In a small saucepan, bring stock and butter to a boil. Stir in salt. Immediately pour over rice in baking dish and seal tightly with or foil.
- Bake one hour or until tender. Remove from oven. Uncover and fluff with fork.
- Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more. Stir in basil.
- Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.
Nutrition Facts : Calories 203.7, Fat 6.9, SaturatedFat 1.6, Cholesterol 3.4, Sodium 198, Carbohydrate 32.1, Fiber 2.1, Sugar 1.6, Protein 4.1
MUSHROOM WILD RICE PILAF
Make and share this Mushroom Wild Rice Pilaf recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan melt the butter over med-high heat.
- Add mushrooms, bell pepper, onions, garlic and 1/2 teaspoon black pepper; saute 5 minutes, or until veggies are tender; set aside, keep warm.
- Add the broth to a large saucepan; bring to a boil.
- Add rice; cover, reduce heat and simmer for 25 minutes, or until liquid is absorbed.
- Season with salt to taste and more black pepper if desired.
- Stir in mushroom mixture; cook 1 minute, or until thoroughly heated.
- Stir in pecans.
Nutrition Facts : Calories 278.3, Fat 10.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 423.9, Carbohydrate 37.8, Fiber 4, Sugar 3, Protein 10.7
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