WILD RICE AND MUSHROOM PILAF RECIPES

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WILD RICE AND MUSHROOM PILAF RECIPE - FOOD.COM



Wild Rice and Mushroom Pilaf Recipe - Food.com image

A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.

Total Time 50 minutes

Prep Time 0S

Cook Time 50 minutes

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup uncooked wild rice
3/4 cup uncooked brown rice (not instant)
2 (14 1/2 ounce) cans beef broth
1 1/2 cups sliced cremini mushrooms
1 1/2 cups sliced shiitake mushroom caps
2 medium shallots, chopped
5 chopped garlic cloves
3 tablespoons butter
salt and pepper

Steps:

  • Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
  • Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
  • Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
  • When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
  • Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.

Nutrition Facts : Calories 259.1, FatContent 8.1, SaturatedFatContent 3.8, CholesterolContent 16.6, SodiumContent 1108.1, CarbohydrateContent 39.5, FiberContent 2.9, SugarContent 2.2, ProteinContent 9.2

WILD RICE AND MUSHROOM PILAF RECIPE | REAL SIMPLE



Wild Rice and Mushroom Pilaf Recipe | Real Simple image

Provided by Sarah Copeland

Total Time 1 hours 0 minutes

Yield Serves 8

Number Of Ingredients 9

3 tablespoons unsalted butter
1 small onion, finely chopped
kosher salt and black pepper
2 cups wild rice blend
3 to 4 cups low-sodium chicken broth
2 tablespoons olive oil
¾ pound mixed mushrooms (button, cremini, and shiitake), sliced
¼ cup dry white wine
2 tablespoons chopped fresh chives

Steps:

  • Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
  • Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter.

Nutrition Facts : Calories 256 calories, CarbohydrateContent 37 g, CholesterolContent 11 mg, FatContent 9 g, FiberContent 4 g, ProteinContent 6 g, SaturatedFatContent 3 g, SodiumContent 497 mg, SugarContent 2 g

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