Mushroom Rice With Onion Shallots Recipes

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.

MUSHROOM AND CARAMELIZED ONION WILD RICE

Steps:

• In a large saucepan, saute the onion in the butter and olive oil at medium heat until lightly browned and beginning to caramelize; add the mushrooms and saute another 5- 10 minutes until they have released their juices; then add the wild rice and saute another 5 minutes, stirring frequently.
• Add the water, bouillion cubes, and pepper, stir a bit, bring to a boil, cover, turn heat down to low and simmer for 45- 60 minutes, or until the water is absorbed and the rice is quite tender.
• Check after 45 minutes; if it appears too dry, you may need to add 1/4 cup water; if too wet, cook uncovered for the remaining 15 minutes.
• This recipe is also quite good without mushrooms, provided you use at least 2 onions and add 1- 2 cloves of garlic (add garlic at the same time as the wild rice).

MUSHROOM RICE WITH ONION & SHALLOTS

Steps:

• In a saucepan, stir together the rice, broth, water, salt & pepper. Cover pan and simmer until liquid is absorbed and rice is tender. Meanwhile, in a skillet, saute onion and shallots in butter until onions are soft. Add mushrooms and continue cooking until mushrooms are tender. Stir mushroom mixture into rice and heat through.

MUSHROOM OVEN RICE

Steps:

• In a large skillet, saute the rice in butter for 2 minutes or until golden brown.
• Add celery and onion; cook and stir for 2 minutes.
• Add mushrooms; cook and stir until the celery is tender.
• Pour into a greased 1 1/2 quart casserole dish.
• Stir in the broth, water, soy sauce and parsley.
• Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.

RICE PILAF WITH SHALLOTS

Steps:

• Melt butter in a medium Dutch oven over medium-low heat. Add shallots, and cook, stirring often, 4 minutes. Stir in rice, and cook, stirring, 1 minute.
• Add 2 cups water, the stock, bay leaf, salt, and pepper. Raise heat, and bring to boil. Stir once, then reduce heat. Cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork and discard bay leaf before serving.