MUSHROOM AND RICE RECIPE RECIPES

Name: Mushroom and Rice Pilaf
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 10 servings.
Ingredients: 1/2 cup butter, cubed; 2 cups uncooked long grain rice; 1/2 pound sliced fresh mushrooms; 8 green onions, chopped; 2 teaspoons dried oregano; 2 cans (10-1/2 ounces each) condensed beef broth, undiluted; 1-1/2 cups water

MUSHROOM AND RICE PILAF RECIPE: HOW TO MAKE IT

Mushroom and Rice Pilaf Recipe: How to Make It image

Simple rice pilaf is a lifesaver when you are hosting Thanksgiving. Just place the ingredients in the slow cooker and forget about it until it’s time to serve. —Kathleen Hedger, Godfrey, Illinois

Provided by Taste of Home

Categories Side Dishes

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 10 servings.

Number Of Ingredients 7

Ingredients

1/2 cup butter, cubed
2 cups uncooked long grain rice
1/2 pound sliced fresh mushrooms
8 green onions, chopped
2 teaspoons dried oregano
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
1-1/2 cups water

Steps:

In a large saucepan, heat butter over medium heat. Add rice; cook and stir until lightly browned, 5-6 minutes. Transfer to a 3-qt. slow cooker. Add mushrooms, green onions and oregano. Stir in broth and water. Cook, covered, on low until rice is tender and liquid is absorbed, 3-4 hours.

Nutrition Facts : Calories 246 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 490mg sodium, CarbohydrateContent 34g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

WILD RICE AND MUSHROOM SOUP RECIPE: HOW TO MAKE IT

Wild Rice and Mushroom Soup Recipe: How to Make It image

Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. —Danielle Noble, Ft. Thomas, Kentucky

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 6

Ingredients

1 pound baby portobello mushrooms, chopped
2 tablespoons olive oil
2 packages (6 ounces each) long grain and wild rice mix
1 carton (32 ounces) reduced-sodium beef broth
1/2 cup water
2 cups heavy whipping cream

Steps:

In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.

Nutrition Facts : Calories 399 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 803mg sodium, CarbohydrateContent 35g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

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