Wild Rice And Barley Stuffed Mushrooms Recipes

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WILD RICE STUFFED MUSHROOMS



Wild Rice Stuffed Mushrooms image

These are awesome. I never have any left. Its a good way to use up leftover wild rice. The recipe calls for white mushrooms, but I sometimes use criminis.

Provided by pines506

Categories     Rice

Time 30m

Yield 12 appetizers

Number Of Ingredients 9

12 large white mushrooms
2 tablespoons butter or 2 tablespoons margarine
2 garlic cloves, inced
1/2 cup cooked wild rice
1/2 cup whipping cream
salt, to taste
fresh ground pepper, to taste
1/4 cup freshly grated parmesan cheese
fresh rosemary leaf

Steps:

  • Preheat oven to 400°F.
  • Butter a shallow baking dish.
  • Snap stems off mushrooms and chop. Please caps with tops down in buttered dish.
  • Melt butter in a medium size skillet. Add garlic and mushroom stems. Cook over medium heat, stirring, 3 minutes.
  • Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
  • Spoon wild rice mixture into the mushroom caps.
  • Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
  • Bake 10-15 minues or until hot.
  • Serve warm.

Nutrition Facts : Calories 72.9, Fat 6.3, SaturatedFat 3.9, Cholesterol 20.5, Sodium 50.7, Carbohydrate 2.7, Fiber 0.4, Sugar 0.5, Protein 2

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Kardea Brown always looks forward to nights when her mom makes her famous wild rice. "It's bursting with umami goodness," Kardea says, "She's known for it!" After learning the basics from Mom, Kardea put her own spin on the dish by adding mushrooms. She likes serving it with baked chicken or roasted turkey breast, but she swears it's good with everything. "You can't go wrong with this recipe. It's the perfect side!"

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 onion, diced
2 1/2 cups wild rice
5 cups low-sodium chicken broth
1 tablespoon extra-virgin olive oil, plus more if needed
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, tough stems removed, sliced
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons butter in a large saucepan over medium heat. Add the onion and sauté until translucent, about 10 minutes. Add the wild rice and toast, stirring, until it begins to smell nutty, about 1 minute. Add the chicken broth and bring to a boil, then reduce to a simmer over low heat. Cover and cook until the water is absorbed, about 40 minutes.
  • Meanwhile, heat the olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the button mushrooms, shiitakes and thyme and cook, stirring often, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper and cook until the garlic is fragrant, about 1 more minute.
  • When the rice is cooked, fluff with a fork and gently fold in the mushroom mixture. Season with salt and pepper. Add to a serving bowl; sprinkle with the parsley.

WILD RICE WITH MUSHROOMS



Wild Rice with Mushrooms image

Provided by Kardea Brown

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/2 medium onion, diced
2 1/2 cups wild rice
5 cups chicken broth
1 tablespoon olive oil
8 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, sliced with tough stems removed
2 teaspoons fresh thyme leaves
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
  • While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
  • When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.

WILD RICE AND BARLEY PILAF



Wild Rice and Barley Pilaf image

Provided by Trish Hall

Categories     dinner, weekday, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

Steps:

  • Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
  • In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
  • Drain the cranberries.
  • Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams

WILD RICE, MUSHROOM & BARLEY SOUP



Wild Rice, Mushroom & Barley Soup image

Delicious low-cal soup. You may want to add some meat and I love it with chicken sausages (sliced) and parmesan cheese sprinkled on top.

Provided by coxva

Categories     Stocks

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces mushrooms
1 onion, diced
5 garlic cloves, minced
1 whole red pepper, seeded and diced
6 cups water or 6 cups vegetable broth
1/2 cup pearl barley
1/4 cup wild rice or 1/4 cup brown rice
2 teaspoons Dijon mustard
1 tablespoon dried parsley
1 teaspoon dried thyme
1 teaspoon salt (or 1/4 tsp if salted broth is used)
1/2 teaspoon black pepper

Steps:

  • Heat oil in large saucepan. Add mushrooms, onion, bell pepper and garlic. Cook stirring 8 - 10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes before serving. Ladle into bowls, serve with warm dark bread or fesh bagels.

Nutrition Facts : Calories 195.1, Fat 4.2, SaturatedFat 0.6, Sodium 626.2, Carbohydrate 35.4, Fiber 6.5, Sugar 4, Protein 6.7

RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

WILD RICE AND BARLEY STUFFED MUSHROOMS



Wild Rice and Barley Stuffed Mushrooms image

Not your standard stuffed mushroom. We find making the stuffing the day before and makes for easier stuffing since the starch from the rice and barley become sticky and looks great when stuffing with a serving scoop.

Provided by Malinda Coletta

Categories     Rice Sides

Time 1h45m

Number Of Ingredients 10

1/4 c wild rice, uncooked
2 Tbsp oil
1/2 c barley
1/2 medium onion chopped finely
2 clove garlic minced
2 c chicken broth
1 small green bell pepper
8 oz stuffing mushrooms
1/4 c grated carrots
1/2 tsp oregano, dried

Steps:

  • 1. Rinse rice in fine strainer under cold running water; drain and set aside. Heat 1 tablespoon oil in 3 quart saucepan over medium heat. Add onion to oil; cook and stir about 10 minutes. Add barley, rice and garlic; cook and stir over medium heat 1 minute. Stir in chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer, covered, about 1 hour.
  • 2. Clean mushrooms with a soft cloth and remove stems microwave for 3 mins to slightly cook. Set caps aside; finely chop stems. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add bell pepper; chopped mushroom stems, carrot and oregano; cook and stir 5 to 6 minutes. Stir the bell pepper mixture into saucepan of rice mixture. Remove from heat.
  • 3. Preheat oven to 350F.
  • 4. Slightly over stuff mushroom caps with rice mixture. Spray baking dish with cooking spray. Place the stuffed mushrooms in a single layer and bake, uncovered, 15 minutes at 350F. Serve hot from the oven.

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