WILD MUSHROOM RICE RECIPES

Name: Wild Rice with Mushrooms
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1/2 medium onion, dicedu00A0; 2 1/2 cups wild rice; 5 cups chicken brothu00A0; 1 tablespoon olive oilu00A0; 8 ounces white button mushrooms, slicedu00A0; 8 ounces shiitake mushrooms, sliced with tough stems removed; 2 teaspoons fresh thyme leavesu00A0; 2 cloves garlic, mincedu00A0; Kosher saltu00A0and freshly ground black pepperu00A0; 1 tablespoon chopped fresh parsleyu00A0

WILD RICE WITH MUSHROOMS RECIPE | KARDEA BROWN | FOOD NETWORK

Wild Rice with Mushrooms Recipe | Kardea Brown | Food Network image

Provided by Kardea Brown

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

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.

WILD RICE WITH MUSHROOMS RECIPE - NYT COOKING

Wild Rice With Mushrooms Recipe - NYT Cooking image

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.

Provided by Ligaya Mishan

Total Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

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.

Nutrition Facts : @context http//schema.org, Calories 298, UnsaturatedFatContent 5 grams, CarbohydrateContent 32 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 8 grams, SaturatedFatContent 10 grams, SodiumContent 203 milligrams, SugarContent 3 grams, TransFatContent 1 gram

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