Best 2 Mushroom And Almond Rice Pilaf Recipes
Mushroom and Almond Rice Pilaf is a culinary delight that blends the earthy flavors of mushrooms with the nutty crunch of almonds. It is a versatile dish that can be served as a main course or as a flavorful side. This article presents a collection of the best recipes for creating this unique dish, catering to various dietary needs and preferences. Whether you prefer a vegetarian or a non-vegetarian version, this article has got you covered. From simple and quick recipes to more complex and gourmet variations, these recipes will guide you step-by-step in creating a tantalizing Mushroom and Almond Rice Pilaf that will impress your family and friends.
Here are our top 2 tried and tested recipes!
WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)
Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.
Provided by Busters friend
Categories Low Cholesterol
Time 1h25m
Yield 10-14 serving(s)
Number Of Ingredients 14
Steps:
- Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : Calories 269.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 237.8, Carbohydrate 34.7, Fiber 3.5, Sugar 5, Protein 10.8
MUSHROOM AND ALMOND RICE PILAF
A wonderful side dish to almost any meat entree. This works well with any type of rice - brown or white, long-grain or short-grain.
Provided by HappyMommy1422
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown onions in margarine.
- Mix together with remaining ingredients in a shallow baking dish.
- Bake for 1 hour at 375 degrees.
Tips:
- For the best flavor, use fresh mushrooms.
- If you don't have any almonds on hand, you can substitute another type of nut, such as walnuts or pecans.
- To make the pilaf more flavorful, add a teaspoon of dried thyme or oregano to the pot along with the rice.
- If you're using brown rice, you'll need to cook it for a longer period of time. Brown rice typically takes about 45 minutes to cook.
- This pilaf can be served as a main course or a side dish.
Conclusion:
Mushroom and Almond Rice Pilaf is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover rice, and it is also a healthy and nutritious meal. With its combination of savory mushrooms, crunchy almonds, and fluffy rice, this pilaf is sure to be a hit with everyone who tries it.
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