Wildriceandmushroomssouthernstyle Recipes
WILD RICE WITH MUSHROOMS
Make and share this Wild Rice With Mushrooms recipe from Food.com.
Provided by CookingONTheSide
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook rice according to package directions, using the water and butter.
- Meanwhile, in large heavy saucepan, heat oil over medium-high heat for about 2 minutes, or until hot.
- Add mushrooms and cook for 7 minutes, stirring occasionally.
- Add shallot and thyme, stirring to combine.
- Cook for 3 minutes.
- Add mushroom mixture to cooked rice, stirring to combine.
- Serve immediately.
Nutrition Facts : Calories 269.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 33, Carbohydrate 40.8, Fiber 4.5, Sugar 3.2, Protein 10.4
MUSHROOM WILD RICE
This is one of my favorite recipes from my mother. With only seven ingredients, it's quick to assemble in the morning before I leave for work. By the time I get home, mouthwatering aromas have filled the house. -Bob Malchow, Monon, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 3h5m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.
Nutrition Facts : Calories 192 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 437mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
WILD RICE WITH MUSHROOMS
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
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 AND MUSHROOM SOUP
Frequently requested at family get-togethers, this rich and hearty soup is ready in a flash. Cooking for a vegetarian? Swap in vegetable stock for the beef broth. -Danielle Noble, Ft. Thomas, Kentucky
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 6
Steps:
- In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add cream and heat through.
Nutrition Facts : Calories 399 calories, Fat 26g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 803mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
WILD RICE AND MUSHROOMS, SOUTHERN STYLE
Tasty and heart-warming, this recipe comes from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse rice and drain; drop into boiling water along with the salt and cook for approximately 45 minutes or until tender andwater is well absorbed.
- Set to the side until rice is dry and fluffy.
- Wash mushrooms quickly in cold water and saute in butter until well browned.
- Remove mushrooms from skillet and add flour; rub to a smooth paste.
- Add milk gradually and cook until thick, stirring constantly.
- Season to taste, add mushrooms and heat through.
- Pour over rice and serve hot.
Nutrition Facts : Calories 272.2, Fat 8.8, SaturatedFat 5.2, Cholesterol 23.8, Sodium 664.3, Carbohydrate 39.6, Fiber 3.7, Sugar 2.9, Protein 11.9
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