Basmati Rice With Porcini Mushrooms Recipes

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BASMATI & MUSHROOM PILAF



Basmati & Mushroom Pilaf image

This is another one from my mother. I haven't made it myself, but I have eaten plenty of it-- it is sooooo good. I am not big on nuts, but it really does taste good to have the almonds in there.

Provided by TexasKelly

Categories     Rice

Time 30m

Yield 3 cups

Number Of Ingredients 9

1 cup basmati rice
2 tablespoons butter
1 clove garlic, minced
1/2 lb mushroom, sliced thin (fresh mushrooms are best)
2 cups chicken stock
1/2 teaspoon salt
1/2 cup almonds, toasted &,slivered
2 tablespoons parsley, chopped
pepper

Steps:

  • In heavy 2 quart saucepan (with a ice tight lid), saute uncooked rice and garlic in butter until rice is lightly browned.
  • Add mushrooms and saute for 2 more minutes.
  • Add stock, salt and pepper.
  • Bring to a boil.
  • Cover and reduce heat.
  • Simmer for 20 minutes or until water is absorbed.
  • Stir in almonds and parsley.

Nutrition Facts : Calories 510, Fat 23.8, SaturatedFat 6.7, Cholesterol 25.1, Sodium 758.6, Carbohydrate 60.7, Fiber 5.7, Sugar 5.5, Protein 16.6

WILD RICE WITH WILD MUSHROOMS



Wild Rice with Wild Mushrooms image

One surprise to Europeans who settled the plains was the abundance of wild mushrooms, including morels, chanterelles, and other varieties familiar from home. Free for the picking, the mushrooms were hung on strings and dried, providing a winter's worth of eating. Wild rice (actually a grass seed) is a New World native that combines well with the earthy mushrooms the French cèpes.

Categories     Mushroom     Rice     Side     Thanksgiving     Fall     Winter     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed under cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced

Steps:

  • Bring broth to boil in small saucepan. Remove from heat; add porcini mushrooms and let stand until soft, about 30 minutes. Drain, reserving soaking liquid. Finely chop porcini.
  • Bring medium saucepan of water to boil. Add rice, salt and bay leaves. Reduce heat to medium and simmer until rice is almost tender, about 45 minutes. Drain; discard bay leaves. (Porcini and rice can be prepared 1 day ahead. Cover porcini, soaking liquid and rice separately and refrigerate.)
  • Melt butter in large nonstick skillet over medium heat. Add onion, carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add crimini mushrooms; sauté until tender, about 7 minutes. Add rice and reserved porcini soaking liquid, discarding sediment in bottom. Simmer until almost all liquid absorbed but mixture is still moist, about 10 minutes. Season with salt and pepper.

BASMATI RICE WITH TURMERIC AND MUSHROOMS



Basmati Rice With Turmeric and Mushrooms image

This may also be baked in the oven instead of the stove top --- although some people would say that soaking the rice is not needed it is just something I have done for years with basmati rice, but by all means proceed with the recipe without presoaking, just make certain to wash the rice very well in cold water --- fresh sauteed mushrooms may be used in place of canned :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter (can use less if desired) or 1/4 cup oil (can use less if desired)
1 small onion, chopped
1 tablespoon minced fresh garlic (or to taste)
1/2 teaspoon turmeric (scant)
1 1/2 cups basmati rice (well rinsed, you can also use the same amount of jasmine rice in place or the basmati)
2 1/4 cups chicken broth
1 1/2 cups canned mushroom slices, drained (I just use one can for this)
salt
pepper (optional)

Steps:

  • Rinse the rice under cold water very well.
  • Place the rice in a large bowl covered with cold water and let it soak for 30 minutes (changing the water after 15 minutes) before proceeding with the recipe.
  • Melt butter in a heavy saucepan over medium heat.
  • Add in onion, garlic and tumeric powder; saute until JUST beginning to brown (about 2 minutes).
  • Add in rice, broth, mushrooms, salt and pepper (if using); bring to a boil.
  • Reduce heat to low, cover with a tight fitting lid and simmer until the rice is tender (about 18-20 minutes).
  • **NOTE** this rice can also be cooked, covered with a tight-fitting oven proof lid in the oven at 350 degrees for about 30-35 minutes, or until rice is desired tenderness.

Nutrition Facts : Calories 406.3, Fat 14.5, SaturatedFat 8, Cholesterol 30.5, Sodium 776, Carbohydrate 59.6, Fiber 4.2, Sugar 3.1, Protein 9.8

HERBED BASMATI RICE



Herbed Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Steps:

  • Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

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