Brown Rice Mushroom Pilaf Recipes
QUICK BROWN RICE AND MUSHROOM PILAF
Save yourself some time cooking dinner tonight with our Quick Brown Rice and Mushroom Pilaf recipe. This Quick Brown Rice and Mushroom Pilaf made with instant brown rice includes mushrooms, walnuts, chopped celery and more!
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 min. or until crisp-tender, stirring occasionally.
- Add mushrooms; cook 3 min. or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
- Stir in rice; cover. Reduce heat to medium-low; simmer 5 min. Remove from heat; let stand 5 min. Add walnuts and parsley; mix lightly.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BROWN RICE-MUSHROOM PILAF
Chicken broth or water may be used in place of the vegetable broth. Cooking time includes cooking rice. The complete recipe may be doubled.
Provided by Kittencalrecipezazz
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan bring 1-1/2 cups vegetable broth (or water or chicken broth) to a boil; add in rice cover with a tight-fitting lid; reduce heat to medium-low and cook rice for about 45 minutes or until tender (the rice may take longer than stated time) fluff with fork and set aside (keep lid on to keep rice warm).
- Heat oil or butter over medium heat in a large skillet.
- Add in onions and saute for 5 minutes.
- Add in garlic and diced carrots; saute for 2 minutes.
- Add in sliced mushrooms to the skillet and cook stirring until they release their moisture and are slightly browned (about 10-12 minutes).
- Add in frozen peas and cook stirring 1 minute.
- To the skillet with the veggies add in eggs; stir constantly until cooked.
- Remove the skillet from heat, then add in the cooked rice and almonds; toss until combined with vegetables.
- Season with salt and black pepper.
- Serve with soy sauce if desired.
Nutrition Facts : Calories 413.6, Fat 22.1, SaturatedFat 3.2, Cholesterol 105.8, Sodium 103.1, Carbohydrate 44.3, Fiber 5.9, Sugar 7.3, Protein 12
BROWN RICE MUSHROOM PILAF
Make and share this Brown Rice Mushroom Pilaf recipe from Food.com.
Provided by MPS Michigan
Categories Brown Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown chopped onion and sliced mushrooms in a large saucepan with the olive oil, about 5 minutes.
- Add brown rice and stir to coat in oil.
- Add chicken broth.
- Bring to a boil, then simmer for about 45 minutes or until all liquid is absorbed.
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BROWN RICE MUSHROOM PILAF - PIPING POT CURRY
From pipingpotcurry.com
4.8/5 (29)Total Time 50 minsCategory Main Course, Side DishCalories 298 per serving
- Start the instant pot in Sauté mode and let it heat. Add 1 tbsp olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
- Heat oil in a medium-large pot over high heat. Add 1 tbsp olive oil, half the mushrooms and sprinkle some salt. Cook them for about 4 minutes until they brown. Take out and keep them aside. We will add these in at the end.
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3/5 Total Time 1 hr 10 minsAuthor Marcia Kiesel
- Preheat the oven to 350°. In a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and all but 2 tablespoons of the sliced scallions, and season with salt and pepper. Cook over moderate heat, stirring occasionally, until any liquid from the mushrooms has evaporated and the mushrooms are browned, about 8 minutes. Add the garlic and the remaining 1/2 tablespoon of olive oil and cook over moderately high heat, stirring, until the garlic is golden, about 2 minutes. Stir in the soy sauce and rice, then add the stock and water and bring to a boil. Add a large pinch each of salt and pepper.
- Scrape the rice into a 9-inch square glass or ceramic baking dish. Cover the rice with foil and bake for 45 minutes, or until the liquid has been absorbed and the rice is tender. Let the pilaf stand, covered, for 10 minutes.
- Squeeze the lime over the pilaf and fluff with a fork. Season with salt, garnish with the reserved 2 tablespoons of sliced scallions and serve.
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