Best Shiitake Mushrooms And Brown Rice En Papillote Recipes
SHIITAKE MUSHROOM BROWN RICE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In a large cast iron pan add 1 tablespoon oil over medium heat. Add all the remaining ingredients and combine. Cover with a lid and place in oven for 30 minutes. Fluff rice when ready to serve.
SHIITAKE MUSHROOMS AND BROWN RICE EN PAPILLOTE
Long used for healing in Asia, meaty shiitakes are one of the best foods to eat for health, boasting a special combination of antioxidants that boost immune function and lower oxidative stress in the body. Try substituting mushrooms for meat in meals -- it slashes calories and improves your well-being without leaving you hungry, according to a study in the journal Appetite.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. Cut 4 pieces parchment paper (12-by-16 inches each). Divide rice among each parchment piece. Top with mushrooms and thyme. Season with salt and pepper and drizzle with oil.
- On a rimmed baking sheet, bake until packet is puffed and mushrooms are cooked through, 20 to 25 minutes. Divide greens and squeeze with lemon.
Nutrition Facts : Calories 282 g, Fat 15 g, Fiber 5 g, Protein 4 g, SaturatedFat 2 g
RICE WITH SHIITAKE MUSHROOMS AND SPROUTS
This steamed stove-top rice dish comes together quickly. It's simply flavored with dried shiitake mushrooms and sprouts. The rice is cooked in the shiitake soaking liquid, and is finished with a flavorful soy sauce mixture that gets drizzled over the top. The versatility and ease of combining all ingredients at once and cooking makes this side an easy go-to weeknight dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 6 dried shiitake mushrooms in 2 cups boiling water, 30 minutes. Drain, reserving the liquid. Slice the mushroom caps (discard the stems). Bring 1 1/2 cups rinsed sushi rice, the mushrooms and soaking liquid and 1 cup soybean sprouts to a boil in a saucepan; cover and simmer 15 minutes. Top with 1/4 cup soy sauce mixed with 1 tablespoon sesame oil and 1 teaspoon each fish sauce, gochugaru, sugar and minced garlic. Sprinkle with sliced scallions and toasted sesame seeds.
BROWN RICE WITH SHIITAKES AND SCALLIONS
Provided by Anita Lo
Categories Mushroom Side Low Fat Vegetarian Low Cal Dinner Lunch Healthy Vegan Brown Rice Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Soak shiitakes in 3 cups hot water until soft, as directed on package (at least 25 minutes). Save soaking water. Strain soaking water through a fine-mesh sieve into a large saucepan; add rice, shiitakes, kombu (if desired), soy sauce and salt. Bring to a boil, stir and cover. Reduce heat to low and simmer, covered, until all liquid has evaporated and rice is tender, about 40 minutes. Turn off heat and allow to rest 10 minutes. Stir in scallions and serve immediately.
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
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