MUSHROOM RICE RECIPE
Recipe VIDEO above. One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!
Provided by Nagi
Categories Side
Time 30m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
- If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
- Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
- Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
- Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
- Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
- Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
- Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!
Nutrition Facts : ServingSize 227 g, Calories 230 kcal, Carbohydrate 36 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 41 mg, Fiber 3 g, Sugar 4 g
FRESH MUSHROOM RICE PILAF
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
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
BOUILLON MUSHROOM RICE RECIPE - (4/5)
Provided by á-2949
Number Of Ingredients 5
Steps:
- Mix ingredients together and put in pyrex casserole dish. Bake for 1 hour at 350 degrees. For the last 15 minutes, I usually cover with casserole lid or aluminum foil, but not necessary to do.
RICE WITH MUSHROOMS (ARROZ CON CHAMPIñONES)
This recipe - adapted from "The New Spanish: Bites, Feasts and Drinks" by Jonah Miller and Nate Adler, the owners of Huertas in the East Village in New York - offers the cook a simple primer on paella. The method is a template best made in a paella pan and, as a bonus, it will free the cook from the notion that paella must be some kind of production number involving a budget-busting and time-consuming load of chicken, pork, seafood, vegetables and the like. This version features mushrooms and not much else. But its largely unadorned canvas will accept embellishments. Some tomato purée in the broth perhaps? Certainly. Seared sea scallops, shrimp, some sausage, pieces of duck confit, chickpeas, grilled peppers, eggplant chunks or baby artichokes? Those, too, but definitely not all at once.
Provided by Florence Fabricant
Categories grains and rice
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the stock in a small saucepan, add the mushroom stems and bring to a simmer. Season to taste with salt. Cook on low for 15 minutes. Grate 1 clove of the garlic and mix with the mayonnaise, lemon juice, 1 tablespoon of the olive oil and salt to taste. Set aside.
- Heat 1 tablespoon oil on medium in a 10-inch paella pan or skillet. Add onion, fennel and remaining garlic clove, minced fine. Cook, stirring, about 10 minutes, until vegetables are soft and barely starting to color. Add remaining oil and the mushroom caps, increase heat to medium-high and cook 3 to 5 minutes, stirring on and off, until mushrooms have wilted, start to brown and have released some liquid. Season with salt and add thyme.
- Add the rice to the pan. Stir for about 1 minute with a wooden spoon. Add the sherry or wine and let reduce until most of it has been absorbed. Use the back of the spoon to spread the rice evenly in the pan. Remove and discard the stems from the stock. Gently add 2 cups of the stock to the pan, taking care not to disturb the rice. Bring to a simmer and cook about 5 minutes on medium-low, until the liquid is absorbed. Add more liquid, in 1/2 cup increments, without stirring the rice until the stock is absorbed after each addition. When the rice is nearly tender let it cook another 5 minutes or so, until there does not appear to be any liquid in the pan.
- Remove the pan from the heat and let rest for 2 to 3 minutes. Scatter pickled mushrooms on top or drizzle on the vinegar. Strew with chives. Dollop the mayonnaise sauce on top, and serve rice directly from the pan.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 21 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 4 grams
MUSHROOM RICE PILAF
Fresh mushrooms and a hint of wine dress up instant rice in this recipe shared by Genny Monchamp of Redding, California. The speedy side dish is an effortless accompaniment to chicken, pork or beef.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 236mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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5/5 (20)Category Side DishCuisine AmericanTotal Time 40 mins
- Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. Add onions and sauté until translucent (5 min) then add sliced mushrooms and cook until liquid has evaporated and mushrooms are lightly golden (8-10 min). Add in 2 pressed garlic cloves and stir (1 min).
- Add 1/2 cup white wine and cook until mostly evaporated (2-3 min). Stir in the rice then add 4 cups broth, 2 Tbsp butter, 1 tsp salt and a pinch of black pepper.
- Bring to a boil then reduce heat to low, cover and simmer until rice is fully cooked through and liquid absorbed (15-18 min). Give the rice a quick stir and serve garnished with dill or parsley.
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