Best 20 Mushrooms And Rice Recipes

WILD RICE WITH MUSHROOMS AND PARSLEY

Steps:

• Cook rice according to package instructions. Meanwhile, heat olive oil in a large skillet over medium-high. Add mushrooms and season with salt and pepper. Cook, stirring occasionally, until mushrooms are browned, about 13 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in cooked rice and remove from heat. Stir in parsley and lemon juice and season with salt and pepper.

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
• Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
• Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

WILD RICE WITH MUSHROOMS AND BACON

Steps:

• Fry bacon til crisp and drain most of the drippings.
• Crumble bacon and set aside.
• Sauté mushrooms and wild rice in remaining bacon drippings about 3 minutes.
• Add chicken broth and bring to a boil.
• Cover pan and reduce heat to a simmer.
• Cook 45-60 minutes or'til rice is puffed and tender.
• Fluff rice with a fork, tast, and add salt to taste.
• Cook uncovered to evaporate any excess moisture if necessary.
• Toss with crumbled bacon before serving.
• Makes about 6 cups.

WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS

Steps:

• Combine the rice and broth in a medium saucepan and bring to a boil. Lower the heat, cover the pan, and simmer for 45 minutes. Turn the heat off and let the rice steam for another 10 minutes. Cool to room temperature.
• While the rice cools, heat the oil in a large skillet over medium-high heat. Once it shimmers, add the onions and garlic. Cook, stirring frequently, until the onion is translucent, 5 to 6 minutes. Add the mushrooms and cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes. Season with a pinch of salt.
• Gently mix the mushrooms and chopped rosemary into the cooled rice. Add salt to taste. Just before serving, garnish the rice with a drizzle of good olive oil and a sprig of fresh rosemary.

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.

WILD RICE WITH MUSHROOMS, CRANBERRIES AND WALNUTS

Steps:

• Bring two medium pots salted water to a boil over high heat. Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.
• While grains cook, put cranberries in small bowl, and cover with hot water. Soak 15 minutes, drain, and chop. Set aside.
• Heat canola oil in a medium skillet over medium heat. Add mushrooms, and sauté, stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes. Season lightly with salt and pepper, and transfer to a warm serving bowl. Stir in walnuts, shallots, parsley and cranberries.
• When grains are tender, drain them, and add them to bowl. Drizzle with walnut oil, and toss gently. Taste and add salt and pepper if necessary. Serve warm or at room temperature.

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Steps:

• In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
• Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
• Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

INSTANT POT® RICE AND ORZO PILAF WITH MUSHROOMS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 2 tablespoons oil, rice, and orzo. Saute, stirring and scraping the bottom of the pot constantly, until orzo is brown, about 5 minutes. Pour in 1/4 cup broth and bring to a boil while scraping the browned bits of food off the bottom.
• Turn cooker off and add remaining broth, garlic, paprika, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, heat remaining oil in a medium skillet over medium-high heat. Add mushrooms and saute until lightly browned, about 5 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Carefully release remaining pressure using quick-release method, about 5 minutes. Unlock and remove the lid. Fluff the rice. Add mushrooms and parsley. Taste and adjust salt as needed.

BAKED RICE WITH CHICKEN AND MUSHROOMS

Steps:

• Put chicken pieces on a baking sheet and season generously with salt and pepper. Set aside. Heat oven to 350 degrees.
• Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt. Add chicken, thyme sprig and bay leaf, and continue to cook, stirring, for 2 minutes more.
• Add wine and simmer briskly until reduced by half, about 5 minutes.
• Add rice and a large handful of mushrooms and stir to combine. (Reserve most of the mushrooms for garnish.) Add broth and bring to a simmer. Check broth for seasoning and adjust.
• Cover pot and cook for 10 minutes over medium heat. Transfer pot to oven and bake for 20 minutes. Finally, remove from oven and let rest for 10 minutes off heat.
• While rice is baking, sauté remaining mushrooms: Melt butter in a large skillet over high heat. Add mushrooms, season with salt and pepper and cook, rapidly stirring, until they have softened and browned, 5 to 7 minutes. Add peas, if using, and heat through. Turn off heat, then add reserved chopped thyme, the garlic and the parsley. Toss to coat well.
• Fluff rice, then top with sautéed mushrooms and serve.

CREAMED SCALLOPS AND MUSHROOMS WITH RICE

Steps:

• Melt butter in large skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 5 minutes. Using slotted spoon, transfer scallops to bowl.
• Reduce heat to medium. Add mushrooms, 1/2 cup green onions and cayenne to skillet. Sauté until mushrooms are tender and brown, about 6 minutes. Sprinkle flour into skillet; stir 30 seconds. Add clam juice and cream; simmer until sauce thickens enough to coat spoon, stirring occasionally, about 10 minutes. Add scallops. Stir until heated through, about 1 minute. Season with salt and pepper.
• Place rice in shallow bowl; top with scallop mixture, then 1/4 cup green onions.

STIR-FRIED WILD RICE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In wok or large pan, heat oil over medium heat. Add shallots and garlic and cook, stirring, for 1 to 2 minutes. Add mushrooms and sautee, stirring, for 5 minutes.
• Add seasonings, liquid, and asparagus. Stir, cover, reduce heat to low, and cook for 3 to 5 minutes, until the asparagus turns bright green.
• Stir in the rices, mix well, and heat through.

RICE NOODLES WITH CHINESE BROCCOLI AND SHIITAKE MUSHROOMS

Steps:

• Cover noodles with very hot water in a large bowl, and let soak 30 minutes. Drain noodles, and set aside.
• Meanwhile, bring a large pot of water to a boil. Add broccoli; cook until crisptender, about 1 minute. Drain; set aside.
• Stir together tamari, fish sauce, vinegar, sugar, and stock in a small bowl; set aside. Heat canola oil in a large nonstick skillet or a wok over medium heat until hot but not smoking. Add ginger, garlic, and mushroom caps; cook, stirring, until mushrooms are soft, about 2 minutes.
• Add tamari mixture to skillet; bring to a simmer over high heat. Stir in cornstarch mixture, and simmer 2 minutes. Add reserved noodles and broccoli, along with the scallions, and toss to coat. Drizzle with sesame oil, and toss again. Serve with red-pepper flakes, sesame seeds, and salt for sprinkling, if desired.

BONELESS QUAIL STUFFED WITH WILD RICE AND MUSHROOMS

Steps:

• Prepare the quail and set aside.
• Cook the wild rice and drain.
• Heat the butter in a skillet and add the onion and shallots. Cook, stirring, until wilted. Add the mushrooms and cook about one minute, stirring. Add the wild rice, salt and pepper to taste. Sprinkle with bourbon and stir. Remove from the heat and let cool.
• Spoon equal portions of stuffing onto the opened quail. Carefully fold over the quail halves to enclose the filling.
• Lay out eight squares of plastic wrap, one square at a time. Place one stuffed quail in the center and carefully fold the plastic wrap to enclose the stuffed pieces. Wrap securely.
• Place the stuffed quail in one layer in the top rack of a steamer. Set aside. Add enough water to boil in the bottom of the steamer to steam the quail when added.
• When ready to cook, place the quail over the steamer and cover closely. Let the quail steam for 15 to 20 minutes or until done. Serve with cream of chicken sauce. A serving suggestion: spoon a little of the sauce onto a hot plate, top with two stuffed quail and sprinkle with 1 tablespoon parsley. Spoon the remaining sauce over the quail.

CHICKEN, MUSHROOMS AND SUGAR SNAP PEAS OVER RICE

Steps:

• Cook rice in 1 1/2 cups water as directed on package.
• Meanwhile, heat oil in large skillet over medium-high heat until hot. Add garlic and mushrooms; cook about 4 minutes or until softened, stirring frequently. Add broth and thyme; bring to a boil.
• Sprinkle chicken breast halves with salt and pepper; add to skillet. Reduce heat to medium-low; cover and cook about 10 minutes or until chicken is fork-tender and juices run clear, turning once.
• In small bowl, blend cornstarch with 1 tablespoon cold water until smooth. Stir into chicken mixture. Increase heat to medium-high. Add sugar snap peas; cook about 5 minutes or until sauce is slightly thickened and peas are hot, stirring constantly. Serve chicken with sauce and vegetables over rice.

OVEN BROWN RICE WITH CARROTS AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 2-quart casserole dish with cooking spray.
• Stir beef broth, brown rice, carrots, milk, mushrooms, cream of chicken soup, and butter in a bowl until well combined.
• Pour mixture into prepared casserole dish.
• Bake uncovered in preheated oven until liquid is absorbed and rice is tender, about 1 hour.

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL

Steps:

• Take the cooked rice out of the refrigerator, and set it aside at room temperature.
• In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
• Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
• Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
• Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

YUMMY BAKED RICE WITH BEEF CONSOMMÉ AND MUSHROOMS

Steps:

• 1. Place stick of butter in 11 x 13 casserole dish.
• 2. Place in oven; turn temperature to 350 degrees.
• 3. Remove dish when butter is melted.
• 4. Add rice, soups, and mushrooms to dish atop melted butter.
• 5. Stir loosely with fork or spoon so that all rice is dispersed in liquid.
• 6. Place dish in oven and bake for 30-40 minutes or until top is golden.
• 7. The rice can be made early in the day (even the day before) and reheated just before serving. It reheats beautifully in the microwave or on a very low oven (250 F to 300 F) for 15 minutes or until heated through.

EASY CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside.
• Place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix.
• Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.

STUFFED CAULIFLOWER RICE PEPPERS WITH CHICKEN AND MUSHROOMS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place cauliflower florets in a food processor; pulse into rice-sized pieces.
• Heat butter and oil in a large skillet over medium heat. Add onion; cook and stir for 2 minutes. Add cauliflower "rice" and mushrooms; cook, stirring frequently, until softened, about 5 minutes. Stir in parsley, garlic, and poultry seasoning. Cook until fragrant, about 1 minute. Remove from heat.
• Stir chicken, cream of mushroom soup, mozzarella cheese, milk, salt, and pepper into the "rice" mixture.
• Stand bell peppers cut-side up in a baking dish. Stuff bell peppers with chicken mixture, pushing it down to fill them completely. Sprinkle with cayenne pepper. Cover baking dish with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes. Uncover and continue baking until golden brown, about 15 minutes more.

JASMINE RICE WITH LEMON AND MUSHROOMS

Steps:

• Melt butter in sauté pan.
• Add garlic and sauté 'til fragrant, approximately 2 minutes.
• Add onions and peppers and fry 1 minute.
• Add tarragon and salt.
• Add mushrooms and sauté until heated.
• Add cooked rice to pan and gently combine. Don't break up all the rice clumps.
• When warmed through, add the lemon peel and juice.
• Stir gently and serve.