MUSHROOM RICE PILAF RECIPE RECIPES
MUSHROOM AND RICE PILAF RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
HERBED RICE PILAF RECIPE: HOW TO MAKE IT - TASTE OF HOME
This savory side dish has been a family favorite for years. Our 12-year-old daughter, Jennifer, is an expert with this recipe, which is a great help for a busy working mom like me. We sure enjoy this rice dish in the summer with a grilled entree. -Jeri Dobrowski, Beach, North Dakota
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
Nutrition Facts : Calories 226 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 426mg sodium, CarbohydrateContent 34g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 2 starch
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Reviews 4.3
Total Time 45 minutes
Category side-dish
Calories 248 calorie per serving
Reviews 4.3
Total Time 45 minutes
Category side-dish
Calories 248 calorie per serving
- Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.
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Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.
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Reviews 4.7
- To serve, uncover rice pilaf and fluff with a fork. Transfer to a platter or large shallow bowl. Spoon mushrooms over and drizzle with any sauce remaining in skillet. Top with remaining herbs and season with more pepper.
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RICE PILAF WITH LEMONY BROWN-BUTTER MUSHROOMS RECIPE | BO…
Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.
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- To serve, uncover rice pilaf and fluff with a fork. Transfer to a platter or large shallow bowl. Spoon mushrooms over and drizzle with any sauce remaining in skillet. Top with remaining herbs and season with more pepper.
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ONE-POT SAUSAGE & MUSHROOM WILD RICE RECIPE - BETTYCROCK…
We’ve dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it’s also a comforting and elegant dish for any time of the year.
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Reviews 4.5
Total Time 1 hours 40 minutes
Calories 470 per serving
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 40 minutes
Calories 470 per serving
- Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.
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WILD RICE WITH MUSHROOMS RECIPE - NYT COOKING
In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles.
Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family’s tradition, which favored a chewier texture and did not allow popping.
“Do not mix with other rice,” she urged, lest you lose the flavor of the wild.
From cooking.nytimes.com
Reviews 4
Total Time 50 minutes
Calories 298 per serving
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Reviews 4
Total Time 50 minutes
Calories 298 per serving
- Mix mushrooms into prepared rice and season again with salt and pepper.
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PILAF RECIPES - BBC GOOD FOOD
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VEGETARIAN MUSHROOM WELLINGTON RECIPE - NYT COOKI…
Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american
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Reviews 4
Total Time 3 hours
Cuisine american
- To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
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VEGETARIAN MUSHROOM WELLINGTON RECIPE - NYT COOKING
Classic beef Wellington is a technical feat in which a tenderloin is topped with foie gras or mushroom duxelles, then wrapped in puff pastry and baked. This vegetarian version is less exacting yet just as impressive. Seared portobello mushrooms are layered with apple cider-caramelized onions and sautéed mushrooms, which are seasoned with soy sauce for flavor and bolstered with walnuts for texture. The rich mushroom filling is vegan, and the entire dish can easily be made vegan, too. Swap in vegan puff pastry, a butter substitute in the port reduction and caramelized onions, and an egg substitute for brushing the puff pastry. If you want to prepare ahead, sauté the mushrooms and onions in advance and refrigerate them, then assemble the dish the day you plan to bake and serve it. Prepare the port reduction as the Wellington bakes, or skip it entirely and serve with cranberry sauce for a touch of tangy sweetness.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 3 hours
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- To serve the mushroom Wellington, cut it crosswise into 8 even slabs. (Each slab will include a pretty cross-section showcasing the halved portobello mushroom in the center; this is considered the presentation side.) Serve each piece presentation-side up. Pass with port reduction for drizzling on top.
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