Rice And Mushroom Delight Recipes

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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

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

MUSHROOM RICE



Mushroom Rice image

"A co-worker shared the recipe for this tasty rice side dish more than 30 years ago, and I've been taking it to potlucks ever since," relates Iris Hubbard of North Fort Myers, Florida. It's a snap to throw together...and inexpensive, too, at 41 cents a helping.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

1 can (10-1/2 ounces) condensed beef broth, undiluted
3/4 cup uncooked long grain rice
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/4 cup butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion salt

Steps:

  • In a 2-qt. microwave-safe dish, combine all ingredients. Cover and microwave on high for 4 minutes. Microwave at 50% power for 12 minutes. Let stand for 5-10 minutes. Stir before serving.

Nutrition Facts : Calories 250 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1052mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.

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

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 ONE-POT



Mushroom & rice one-pot image

Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

200g basmati rice
1 tbsp olive oil
1 large onion , chopped
2 tsp chopped rosemary or 1 tsp dried
250g chestnut mushroom , quartered
2 red peppers , sliced
400g can chopped tomato
425ml vegetable stock
handful parsley , chopped

Steps:

  • Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium

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

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

RICE, MUSHROOM & BACON DELIGHT



Rice, Mushroom & Bacon Delight image

Make and share this Rice, Mushroom & Bacon Delight recipe from Food.com.

Provided by Mandy

Categories     Pork

Time 13m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 slices bacon, chopped
60 g button mushrooms, sliced
2 cups cooked rice
1/2 cup spring onion, chopped
2 medium tomatoes, chopped
mayonnaise
salt & pepper
lettuce leaf, to serve

Steps:

  • Lightly saute bacon & mushrooms;drain.
  • Combine with rice, onions & tomatoes.
  • Add mayonnaise & toss lightly; season & chill.
  • Serve in a lettuce lined bowl.

EASY MUSHROOM RICE



Easy Mushroom Rice image

Scrumptious mushroom rice! Simple as can be!

Provided by Karen

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
  • Cover, and bake in the preheated oven for 60 minutes.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 45.4 g, Cholesterol 33.4 mg, Fat 13 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 1215.8 mg, Sugar 4 g

MUSHROOM DELIGHT



Mushroom Delight image

Make and share this Mushroom Delight recipe from Food.com.

Provided by tantuni

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb mushroom (any type would be fine)
2 tablespoons butter
4 eggs
1 1/2 cups plain yogurt
1 -2 garlic clove (finely minced)
1 pinch salt and black pepper
1 teaspoon dried mint
1 1/2 teaspoons paprika

Steps:

  • 1-Cut mushrooms into 1/3 inch wide or even smaller cubes.
  • 2-In a non-stick skillet, melt 1 tablespoon butter on medium high and add the mushroom cubes.
  • 3-Stir mushrooms until all of their water is reduced.
  • 4-In a small bowl, beat the eggs adding salt and black pepper.
  • 5-When there is no more mushroom juice left in the skillet, add the egg mixture stirring occasionally.
  • 6-Once the eggs are completely cooked, turn off the heat.
  • 7-In another small bowl, mix plain yogurt with minced garlic making it a creamy mixture.
  • 8-In a small pan, melt 1 tablespoon of butter adding paprika.Wait until butter starts bubbling and once bubbled take off the heat.
  • 9-In a plate, first put the cooked mushroom-eggs, add the yogurt mixture on top of that and finally serve some of the melted butter-paprika on the very top.
  • 10-Season it with dried mint and serve.

Nutrition Facts : Calories 393.4, Fat 28, SaturatedFat 14.3, Cholesterol 477.4, Sodium 313.7, Carbohydrate 14.6, Fiber 1.8, Sugar 11.4, Protein 23

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