Best Solo Chicken Mushroom Pilaf Recipes

SOLO TERIYAKI CHICKEN PILAF

Solo Teriyaki Chicken Pilaf image

When this recipe was rewritten, and retitled by the editors of Taste of Home in one of their 2009 cookbooks, they went with a different Pilaf procedure. Cooking is A Creative Sport, so if yours is different than mine, by all means consider trying them both. And the inclusion of wine is certainly optional.

Provided by Bill Hilbrich

Categories Chicken Breast

Time 50m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

1 boneless skinless chicken breast
1 teaspoon gingerroot, diced
1 garlic clove, smashed and diced
1 tablespoon soy sauce
1 tablespoon sherry wine
1 teaspoon sugar
1 (4 ounce) can mushrooms, sliced
1/3 cup raw rice (NOT instant)
1 teaspoon cooking oil
chicken stock

Steps:

Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
Heat a shallow pan with a tight fitting cover and add the cooking oil.
Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
Stir until the rice is mixed with the oil and then add the liquid.
Cover, and reduce flame to the lowest level.
Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

Nutrition Facts : Calories 517.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1096.6, Carbohydrate 62.6, Fiber 3.1, Sugar 7, Protein 37.1

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.

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