Mushroomsonrice Recipes

MUSHROOM RICE RECIPE

Mushroom Rice Recipe image

Recipe VIDEO above. One for mushroom lovers! Brown the mushrooms well so the base of the pot turns brown, then deglaze it with broth so all that flavour ends up in the rice as well as staining it a lovely earthy brown colour. Also see Baked Mushroom Rice!

Provided by Nagi

Categories Side

Time 30m

Number Of Ingredients 9

Ingredients

2 - 3 tbsp olive oil (, separated)
30g / 2 tbsp butter
750g / 1.5 lb mushrooms (, sliced 3 - 5 mm / 1/8 - 1/5" thick (Note 1))
2 garlic cloves (, minced)
1 small onion (, finely diced)
1 1/2 cups long grain rice, uncooked ((Note 2))
2 1/4 cups vegetable stock / broth ((or chicken) (Note 3))
1 1/2 - 2 cups green onions (, sliced)
Optional: More butter to stir through

Steps:

Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don't stay as golden).
If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.
Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won't caramelise as well as the first batch) and the base of the pot is brown.
Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!

Nutrition Facts : ServingSize 227 g, Calories 230 kcal, Carbohydrate 36 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 41 mg, Fiber 3 g, Sugar 4 g

RICE AND MUSHROOMS

Rice and Mushrooms image

"Don't count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it's been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 small onion, finely chopped
1 celery rib, chopped
1/2 cup chopped celery leaves
2 tablespoons butter
1 pound sliced fresh mushrooms
3 cups uncooked instant rice
3 cups water
4 teaspoons Greek seasoning
1/2 cup chopped pecans, toasted

Steps:

In a large nonstick skillet coated with cooking spray, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer., Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans.

Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 529mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

MUSHROOM RICE

Mushroom Rice image

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Provided by Arizona Desert Flower

Categories Side Dish Rice Side Dish Recipes Pilaf

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g

MUSHROOM FRIED RICE

Mushroom Fried Rice image

This is a GREAT fried rice recipe and a wonderful way to use up leftover rice. Adapted from a Gourmet Magazine recipe...

Provided by Miraklegirl

Categories Brown Rice

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 cloves garlic, sliced
1/2 lb fresh shiitake mushroom
1/2 lb white mushroom
3 bunches scallions, minced
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth or 1 tablespoon vegetable broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chilled white rice
2 tablespoons vegetable oil
3 tablespoons rice wine or 3 tablespoons sherry wine
1/4 cup chopped cilantro (optional)

Steps:

Mix the soy sauce and broth together in a small bowl.
Heat oil in a deep skillet or wok until hot but not smoking.
Add garlic and stir fry for 15 seconds or so.
Add fresh mushrooms and cook 1 to 2 minutes, until slightly softened.
Add rice wine or sherry and cook until mushrooms are tender (about 3 more minutes).
Stir in scallions and cook until almost all liquid has evaporated.
Add rice and cook, stirring frequently, about 2 minutes (or until heated through).
Stir in soy and broth mixture, salt and pepper, and cilantro, if using.
Give the whole thing a good toss.

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