Best Oatmeal Mushroom Pilaf Recipes

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

MUSHROOM PILAF

Mushroom Pilaf image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons butter
3 cloves garlic, finely minced
2 medium onions, chopped
1 pound cremini mushrooms, roughly chopped
1 pound white mushrooms, roughly chopped
8 ounces shiitake mushrooms, stems removed, roughly chopped
2 cups long-grain rice
1/2 cup white wine
3 cups chicken stock
1/4 teaspoon turmeric
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
When it's done, sprinkle over some chopped parsley and serve.

OATMEAL MUSHROOM PILAF

Oatmeal Mushroom Pilaf image

This is so different from anything else you have ever tried. I really like it. It has a heartier flavor than a rice pilaf. It is my adaptation from the recipe in a flyer I got years ago when I bought Quaker Oats. My photo.

Provided by Mary Ann Hanson

Categories Other Side Dishes

Time 30m

Number Of Ingredients 10

Ingredients

2 handfuls of dried mushrooms (i used a forest blend i got from amazon)
water
1 large egg, beaten
1 3/4 c quick oats
1 Tbsp each butter and olive oil
3 green onions, sliced (include some tops)
1/2 c chopped celery (include some leaves if you have them)
1 clove garlic, minced
1 chicken boullion cube, crushed
salt and pepper to taste

Steps:

1. Cover mushrooms with hot water and let soak for about an hour. You can do this over night if you like. Just put in the refrigerator.
2. Prep all other vegetables.
3. Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
4. Strain the mushroom liquid through a coffee filter to rid of any grit or dirt and reserve. Add more water to make 1 cup. Add the crushed bouillion cube. Stir to dissolve.
5. Beat egg. Add oats and mix until well combined.
6. Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
7. Add oat and egg mixture and cook stirring constantly until dry and toasted.
8. Reduce heat and add about 3/4 cup of the water/bouillon mixture. Stir occassionally while cooking. Cook for a few minutes until liquid is absorbed.
9. Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
10. Adjust seasoning and serve.
11. I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
12. If you do not have dried mushrooms, use fresh or canned, or omit them. Just use broth or bouillion for the liquid. This is really a nice change of pace from other grain side dishes.