WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS
This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.
Provided by Priya Krishna
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
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 MUSHROOM & RICOTTA RICE WITH ROSEMARY & THYME
Dried porcini mushrooms give this risotto-inspired dish an umami flavour hit, finished with creamy ricotta, grated hard cheese and herbs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a measuring jug and pour over 800ml boiling water. Stir in the balsamic and bouillon. Leave to soak.
- Heat the oil in a large wok or frying pan and fry the onion for 8 mins until soft and golden. Add the button mushrooms, thyme, rosemary, garlic and black pepper, then cook, stirring occasionally, for 5 mins. Pour in the dried mushrooms and liquid, then stir in the rice and leeks.
- Cover and leave to simmer for 30 mins until the liquid has been absorbed and the rice is tender but still nutty. Remove from the heat, then stir in the ricotta and grated cheese, and serve scattered with parsley leaves.
Nutrition Facts : Calories 560 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
WILD RICE WITH MUSHROOMS
Chock-full of mushrooms, celery and green onions, this hearty side dish is an ideal accompaniment to cool-weather meals. Our Test Kitchen staff seasoned it with garlic, thyme and rosemary so it complements nearly any entree. Plus, it makes a big batch, so you can use the extra in the next two dishes.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8-10 servings (7 cups).
Number Of Ingredients 12
Steps:
- In a large saucepan, bring broth and water to a boil. add the rice, salt, thyme, pepper and rosemary. Reduce heat; cover and simmer for 60-65 minutes or until rice is tender; drain., In a large skillet, saute the mushrooms, celery, green onions and garlic in oil. Add the rice; heat through.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.
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