PORTOBELLO MUSHROOM AND RICE STEW
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
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
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
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
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
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
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
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