Rice And Mushroom Ring Recipes

RICE AND MUSHROOMS

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.

MUSHROOM RICE

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.

RICE AND MUSHROOM RING

Steps:

• Combine the rice and 1 cup of water in a heavy-bottomed pot; bring to boil; reduce heat and simmer rice, cooking for 17 minutes, until it is tender.
• Rinse the mushrooms, and remove bottom of stems. In a food processor, process the mushrooms until they are in very small pieces.
• Heat the butter in a small nonstick pan, and saute the mushrooms over medium-low heat for a couple of minutes, until they release their juices. Remove from heat.
• Steam peas over hot water just a few minutes, until they are heated through.
• When rice is cooked, combine well with mushrooms, and season with salt and a little pepper. Place in small ring mold, and press down; then, turn out onto serving plate. Fill the center with peas. Or spoon the rice-mushroom mixture into a mound, make a depression in the center, and fill the depression with peas.

RING OF WILD RICE WITH A MUSHROOM SAUCE

Steps:

• Rice -- Cook the rice according to package directions.
• Base -- Melt the butter over medium heat and add in the flour and stir until well combined. Slowly mix the hot water with the bouillon until well combined and then add to the butter and flour mixture. Add in the rice and turn off the heat and stir well and let it cook for about 1 minute. Remove from the heat and let cool slightly.
• Ring -- I like to use a 6-7" ring or mold. Spray well with a non-stick spray. Press the rice mixture into the mold and press it down good - You would the mixture well packed. I like to make this the day before and then I just have to bake it. Make sure to cover well with saran or plastic wrap and keep in the refrigerator if you are not immediately cooking it.
• Bake -- Oven to 350, middle shelf. And here's the trick - fill a 13x9 pan with hot water and put on the bottom shelf, then the rice mold on the middle shelf. This will cause steam and therefore the rice doesn't burn. About 40-50 minutes un-covered. Remove from the oven and cover with foil to let it rest as you make the mushroom sauce.
• Sauce -- In a small sauce pan, add the butter and melt on medium heat. Add the mushrooms and saute for 3-4 for minutes until they are tender. Then whisk in the flour and cook just a minute to get rid of the flour taste. Add the chicken bouillon and milk and bring to medium heat until the sauce thickens. Season with the rosemary, salt and pepper.
• Serve -- Put the serving tray on top of the rice ring and then flip over. The rice mold should pop right out. I like to drizzle a little of the mushroom sauce over the rice, maybe a few rosemary sprigs in the middle and then a small dish of the mushroom sauce on the side for people to help themselves. The rice mold will cut nicely into wedges. You can serve a little of the sauce over each wedge.
• ENJOY a unique side dish!
• Cooking and prep time is a mix of cooking the rice and then baking.