Lemony Pilaf With Mushrooms Recipes

RICE PILAF WITH MUSHROOMS

Steps:

• Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.
• Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid.
• Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.
• Add the rice and stir it for a few minutes or until the grains are transparent.
• Pour in the stock or stock mixed with water and bring to a boil.
• Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching).
• Transfer half the rice to a plastic container (save for making turkey fried rice).
• Serve remaining rice at once.

LEMON RICE PILAF

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

MUSHROOM AND RICE PILAF

Steps:

• Melt butter in a skillet over medium heat. Add onion and saute until the onion has softened and turned golden brown, 5 to 8 minutes.
• Add consomme and mushrooms; bring to a boil.
• Remove from heat and stir in rice. Cover and let sit until rice has absorbed all liquid, about 5 minutes.

SPINACH, MUSHROOM & LEMON RICE PILAF

Steps:

• Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
• Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
• Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
• Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.