Herbed Wild Rice And Mushrooms Recipes

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
• While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
• When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

HERBED WILD RICE WITH MUSHROOMS

Steps:

• In a medium or large saucepan, combine stock, rice, salt, and bay leaves. Bring to a boil and simmer, uncovered, for 10-12 minutes until al dente (more depending on your wild rice blend). Rice will have absorbed most of the liquid, but should still be semi-liquidy.
• While rice simmers, melt butter or heat olive oil into a large skillet, add onion and carrot, with a pinch of salt. Saute for approximately 3 minutes and add garlic. Add in dried herbs (rub between hands before adding to release flavors) and mushrooms. Saute for an additional 7 minutes, until mushrooms have cooked through, adding salt to taste.
• Add rice (with extra liquid) to vegetable mixture and stir to combine. Continue simmering for approximately 3-5 minutes, until rice is cooked through and remains moist, but not wet.
• Add salt and pepper to taste and remove bay leaves. Top with additional freshly chopped parsley if desired.

WILD RICE WITH MUSHROOMS

Steps:

• Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
• Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
• When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

WILD RICE WITH MUSHROOMS

Steps:

• Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
• Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
• Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
• Mix mushrooms into prepared rice and season again with salt and pepper.

HERBED WILD RICE AND MUSHROOMS

Steps:

• Heat oil in medium skillet on medium heat. Add mushrooms, celery and onion; cook and stir 5 minutes or until tender. Add rosemary, sea salt, thyme and pepper; cook and stir 30 seconds or until fragrant. Stir in wine and cranberries; cook and stir 2 minutes or until wine has evaporated.
• Stir in rice; cook and stir 1 to 2 minutes or until heated through.

MUSHROOM RICE

Steps:

• Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

HERBED WILD RICE

Steps:

• In a large saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. Add rice; cook for 8-10 minutes. Add broth, sage, thyme and salt if desired. , Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 70-80 minutes or until rice is tender and liquid is absorbed.

MUSHROOM-HERB RICE

Steps:

• Bring vegetable broth to a boil in a saucepan with 1/4 tsp salt and tbsp of olive oil; add rice.
• Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
• Remove pan from heat and allow to sit undisturbed for 10 minutes.
• While waiting on rice, saute onion and celery in butter and rest of oil until tender.
• Add mushrooms, remaining salt and pepper, and cook 1 minute more, or until mushrooms are soft.
• Remove lid from rice, and stir in vegetables, chopped herbs and rosemary.

HERBED MUSHROOM WILD RICE

Steps:

• In a small bowl place the dried mushrooms and add just enough warm water to cover; let stand 10 minutes until softened.
• Drain and rinse, squeezing out excess water from mushrooms. Then chop them finely; set aside.
• Combine wild rice and enough water in saucepan to keep rice well covered. Bring to a boil, lower heat and simmer uncovered until rice is tender and individual grains have opened about 45-50 minutes. (Add water as needed to keep rice covered.) Drain and keep warm.
• Heat butter in large deep nonstick skillet or saucepan over medium heat; add onion, rosemary, mushrooms, and carrot and cook, stirring, for 6 minutes until vegetables are crisp-tender.
• Add white rice, broth, and pepper.
• Bring to a boil, lower heat and simmer for 20 minutes until rice is tender. Drain excess liquid.
• Mix wild rice, white rice, and parsley in bowl. Serve hot.
• (An adopted recipe.)