Portobello Wild Rice And Gizzards Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORTOBELLO MUSHROOM AND RICE STEW



Portobello Mushroom and Rice Stew image

This dish is a tasty, rich combination of portobello mushrooms, veggies, and rice with wine broth, with a consistency reminiscent of risotto or stew. Perfect for a cool weather weeknight dinner! Also great for those looking to cut back on meat consumption. Mushrooms are a good source of protein, though if you are a meat lover, ground turkey would be a nice addition.

Provided by Jill R

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Mushroom

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons salted butter
2 tablespoons olive oil
1 medium shallot, minced
2 cloves garlic, minced
1 (8 ounce) package sliced portobello mushrooms
2 cups chicken broth
1 cup uncooked white rice
¼ cup red wine, or more to taste
2 medium carrots, sliced
2 stalks celery, sliced, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 bay leaf

Steps:

  • Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
  • Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
  • Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 48.8 g, Cholesterol 18.3 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 956.9 mg, Sugar 4.1 g

GRILLED PORTOBELLOS FILLED WITH WILD RICE-ALMOND PILAF AND PIQUILLO PEPPER VINAIGRETTE



Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 22m

Yield 8 servings

Number Of Ingredients 26

8 medium-sized portobello caps
Olive oil
Salt and pepper
Wild Rice Pilaf, recipe follows
Piquillo Pepper Vinaigrette, recipe follows
1/3 cup sliced almonds, toasted
1 1/2 cups wild rice
3 cups chicken stock, plus 1/2 cup
2 cups water
Salt
2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
1 cup dry white wine
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
5 piquillo peppers, chopped
1/2 small red onion, coarsely chopped
8 cloves roasted garlic, peeled
1/4 cup aged sherry vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1/2 cup canola oil

Steps:

  • Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.
  • Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.
  • Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.
  • Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.

GIZZARDS AND RICE



Gizzards and Rice image

This flavorful dish of seasoned rice and Chicken gizzards make low fat protein a joy. A simple recipe for savory satisfaction.

Provided by Pam Rosterman

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 10

1 pound chicken gizzards
1 cup instant brown rice
1 tablespoon vegetable oil
1 red onion, diced
1 clove garlic, minced
8 fresh mushrooms, chopped
1 (14.25 ounce) can fat-free, reduced-sodium chicken broth
1 (1 ounce) envelope dry onion soup mix
1 (14.5 ounce) can diced tomatoes, drained
salt and pepper to taste

Steps:

  • Place chicken gizzards in a large saucepan, and add enough water to cover them. Cover, and bring to a boil. Boil over medium-high heat for 10 minutes. Drain, reserving the water, and chop into bite size pieces. Cook rice according to package directions using gizzard water.
  • Heat oil in a large skillet over medium heat. Saute onion, garlic and mushrooms until onion is tender. Add gizzards, and saute for 5 more minutes. Stir in the chicken broth, onion soup mix, and tomatoes. Bring to a simmer, and cook until reduced by 1/2, about 10 to 15 minutes. Stir in rice, heat through and serve. Season with salt and pepper to taste.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 28.7 g, Cholesterol 236.2 mg, Fat 5.9 g, Fiber 3.1 g, Protein 25.7 g, SaturatedFat 1 g, Sodium 1110.4 mg, Sugar 5.1 g

SOUTHERN DIRTY RICE



Southern Dirty Rice image

This recipe has been passed down for generations.

Provided by Kathleen

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 11

¼ pound chicken gizzards, rinsed
½ pound chicken livers, rinsed and trimmed
1 tablespoon vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups uncooked white rice
4 cups chicken broth
salt to taste
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 cup thinly sliced green onions

Steps:

  • Pulse gizzards in food processor, then pulse livers.
  • Heat oil in a large saucepan. Saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). Add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
  • Add rice and stir until coated with oil. Add broth, salt, pepper and cayenne pepper. Bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid. Sprinkle with green onion and serve.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 41.7 g, Cholesterol 127.4 mg, Fat 3.7 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 0.9 g, Sodium 28.8 mg, Sugar 1.2 g

More about "portobello wild rice and gizzards recipes"

STUFFED PORTOBELLO MUSHROOMS WITH WILD RICE
Instructions. preheat oven to 425 F. heat olive oil over medium high heat. add onions and cook until translucent and soft about 4 minutes. add garlic, carrots, …
From spoonfulofplants.com
  • add garlic, carrots, herbs and good pinch of salt and pepper and sauté until fragrant about 1 minute.


WILD RICE STUFFED PORTOBELLOS - THE HEALTHY MAVEN

From thehealthymaven.com
Reviews 20
Servings 4
Cuisine American
Category Entree


WILD RICE AND PORTOBELLO MUSHROOM SOUP
Dec 29, 2008 Print this recipe Ingredients: 3/4 cup wild rice; 2 1/2 cups vegetable stock; 1 bay leaf; 3/4 oz (20 g) dried porcini mushrooms; 3 tablespoons butter; 14 oz (400 g) portobello …
From foodandspice.com


"NO PEEK" PORK CHOPS & WILD RICE CASSEROLE - SOUTHERN DISCOURSE
5 days ago Substitutions/ Recipe Variations: Use this recipe with chicken breasts or boneless chicken thighs instead of pork chops. Add several sliced baby portobello mushrooms in your …
From southerndiscourse.com


TURKEY WILD RICE STUFFED PORTOBELLO MUSHROOMS - A …
Nov 11, 2021 For the portobello mushrooms – Place oven rack in center position and preheat oven to 400° F. Brush the bottom of a large rimmed sheet pan lightly with olive oil. Place the portobello mushrooms, stem side up, on the sheet …
From afarmgirlsdabbles.com


WILD RICE STUFFED PORTOBELLO MUSHROOMS
Nov 20, 2013 Place wild rice, brown rice, and vegetable broth in small saucepan. Heat to a boil, lower heat to simmer, and cover. Allow to continue simmering for 50 minutes. Drain any excess broth. Preheat oven to 400. I like …
From connoisseurusveg.com


PORTOBELLO WILD RICE AND GIZZARDS RECIPES
Steps: Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes. Preheat oven to 300 degrees F (150 degrees C).
From tfrecipes.com


WILD RICE STUFFED PORTOBELLO MUSHROOMS - COOK …
Nov 6, 2018 Fluff with a fork. Meanwhile, after the rice has been simmering for about 10 to 30 minutes, preheat the oven to 400ºF. Set an oven-safe cooling rack inside a large rimmed baking sheet. Mist with nonstick or olive oil spray. Set …
From cooknourishbliss.com


STUFFED PORTOBELLO MUSHROOMS WITH WILD RICE - THE VEGGIE YAYA
Jan 5, 2024 Add the wild rice, 1 tablespoon of butter and the water to a pot, cover with a lid and bring to a boil on high heat. Lower the heat to medium low and simmer for 20 minutes. …
From theveggieyaya.com


PORTOBELLO, WILD RICE, AND GIZZARDS RECIPE - EASY COOK FIND
Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.
From easycookfind.com


PORTOBELLO, WILD RICE, AND GIZZARDS RECIPE - RECIPEOFHEALTH
Rate this Portobello, Wild Rice, and Gizzards recipe with 1 1/2 cups uncooked wild rice, 4 1/2 cups water, 1 lb chicken gizzards, 1 tbsp extra virgin olive oil, 1/2 medium red onion, …
From recipeofhealth.com


VEGETARIAN WILD RICE STUFFED MUSHROOMS - LEXI'S CLEAN …
Nov 18, 2020 Instructions. Preheat oven to 400 degrees and line a sheet tray with parchment paper. Cook wild rice according to package instructions and set aside. Wipe any dirt or debris off of the mushrooms. Remove the stem and …
From lexiscleankitchen.com


PORTOBELLO, WILD RICE, AND GIZZARDS SO TASTY - MELISSA FOOD
Nov 25, 2017 Fresh portobello mushroom sauteed with hen gizzards and baked with wild rice - notable family recipe. If you need to cut down the time worried, use immediate wild rice. …
From recipesmelissafood.blogspot.com


RICE-STUFFED PORTOBELLO MUSHROOMS - THREE BIG BITES
May 20, 2020 Finish the mushrooms. Blot any excess moisture from the mushrooms with a paper towel. Scoop the rice mixture into the mushrooms and top each with 1 ounce of the goat cheese. Return the mushrooms to the oven …
From threebigbites.com


CREAMY WILD RICE AND PORTOBELLO SOUP - HELLONEST.CO
Jan 16, 2024 Heat the oil in a Dutch oven over medium heat. Add the mushrooms, celery, carrots, and shallot and cook, stirring often, until softened, about 6 minutes. Stir in the flour, salt, and pepper and cook for 2 minutes …
From hellonest.co


CREAMY WILD RICE AND PORTOBELLO SOUP - HELLO VEGGIE
Mar 15, 2018 Heat the oil in a Dutch oven over medium heat. Add the mushrooms, celery, carrots, and shallot and cook, stirring often, until softened, about 6 minutes. Stir in the flour, salt, and pepper and cook for 2 minutes …
From helloveggie.co


PORTOBELLO, WILD RICE, AND GIZZARDS - GLUTEN FREE RECIPES
Portobello, Wild Rice, and Gizzards is a gluten free recipe with 6 servings. This main course has 411 calories, 27g of protein, and 19g of fat per serving. This recipe covers 18% of your daily …
From fooddiez.com


Related Search