Best 10 Savory Rice With Mushrooms Johnny Cashs Mothers Recipes

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In the realm of culinary delights, few dishes embody the rustic charm and homely goodness of savory rice with mushrooms, a culinary creation often associated with the legendary Johnny Cash's mother, Maybelle Carter Cash. This dish, steeped in tradition and bursting with flavor, offers a comforting taste of Southern comfort food, evoking memories of family gatherings and the warmth of home cooking. Whether you're a seasoned cook or a novice in the kitchen, embarking on a culinary journey to discover the best recipe for this classic dish promises an experience that is both rewarding and delicious.

Here are our top 10 tried and tested recipes!

SAVORY RICE WITH MUSHROOMS (JOHNNY CASH'S MOTHER'S RECIPE)



Savory Rice With Mushrooms (Johnny Cash's Mother's Recipe) image

Johnny Cash was my husband's cousin and I was lucky enough to obtain a cookbook of Johnny's mother's recipes titled, "Favorite Recipes From Mama Cash's Kitchen." I've been asked to post some of the recipes from the book and this is one of them.

Provided by mailbelle

Categories     Rice

Time 55m

Yield 1 pot of rice

Number Of Ingredients 9

butter, 1 cube (don't know how much a cube is)
1 bunch green onion, minced
1 teaspoon salt
1 teaspoon basil
1 cup uncooked rice
1 (10 1/2 ounce) can consomme
1 (8 ounce) can mushrooms, with liquid
1 teaspoon thyme
1 1/2 cups water

Steps:

  • Melt butter and cook minced onion in it.
  • Add rice; brown lightly.
  • Combine other ingredients with rice mixture and bring to boil.
  • Cover; reduce heat and steam until liquid is absorbed.
  • If rice is not done, add more water sparingly.

WILD RICE WITH MUSHROOMS



Wild Rice With Mushrooms image

In Wisconsin, wild rice is truly wild, not cultivated as in other states, the tassels rising and swaying over rivers, lakes and floodplains come late August and September. Called manoomin by the local Chippewa, it is a protected crop that can be harvested only by state residents holding a valid license. And only by hand, as the Chippewa have always done, using wooden flails gently (the grains should fall from the stalk without great effort) from canoes propelled by paddles or push poles. Shellie Holmes of Rhinelander, Wis., who shares her recipe here, likes to cook wild rice just until it pops open. This is a break with her family's tradition, which favored a chewier texture and did not allow popping. "Do not mix with other rice," she urged, lest you lose the flavor of the wild.

Provided by Ligaya Mishan

Categories     dinner, lunch, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

8 ounces long-grain Wisconsin wild rice
8 tablespoons (1 stick) butter
1 pound cremini or button mushrooms, sliced
1/2 teaspoon salt, more to taste
Black pepper, to taste
1/3 cup dry sherry, such as Dry Sack (do not use cream sherry)

Steps:

  • Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
  • Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
  • Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
  • Mix mushrooms into prepared rice and season again with salt and pepper.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 203 milligrams, Sugar 3 grams, TransFat 1 gram

SAVORY HERB RICE



Savory Herb Rice image

"I got this recipe from the mother of one of my college roommates many years ago and filed it away," writes Suzy Mercker of Lawrenceville, Georgia. "I found it one night by accident and made it for dinner. Now it's a staple that I often serve with chicken, beef, pork...or even fish."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

2 cups water
1 tablespoon butter
1 teaspoon chicken or 1/2 vegetable bouillon cube
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried minced onion
1/2 teaspoon onion powder
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme

Steps:

  • In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 178 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 490mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

SAVORY RICE



Savory Rice image

Make and share this Savory Rice recipe from Food.com.

Provided by SavvyL

Categories     Long Grain Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup long grain white rice, uncooked
2 cups water
8 ounces mushrooms, sliced
1 onion, sliced
2 teaspoons kosher salt
2 tablespoons butter, divided
1 teaspoon olive oil
2 teaspoons poultry seasoning
2 tablespoons chicken broth

Steps:

  • Cook rice according to package instructions (for 3 cups of rice, put 2 cups of water in a saucepan with a tight-fitting lid, add kosher salt and bring to a boil. Add rice, stir; cover with lid, reduce heat to low and simmer for 20 minutes).
  • In a skillet, saute sliced onion in 1 tablespoon of butter and olive oil for 5 minutes. Add sliced mushrooms. Saute mixture for 10 minutes or until mushrooms have softened. Season with salt and pepper to taste.
  • To rice, add onion/mushroom mixture, poultry seasoning, chicken broth and 1 tablesoon butter. Combine and serve.

RICE WITH MUSHROOMS



Rice with Mushrooms image

Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. "I used to prepare this dish when we were first married," Anita notes. "Now that the kids are grown and we're retired, I'm using it again."

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/4 cup chopped green pepper
2 tablespoons chopped onion
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2/3 cup water
1/3 cup uncooked long grain rice
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/8 teaspoon salt
Dash pepper

Steps:

  • In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.

Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 973mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SAVORY MUSHROOM RICE



Savory Mushroom Rice image

I love this recipe. Easy to throw together and just a nice change from plain rice. Serve it with meat, pork, chicken...just anything.

Provided by bert2421

Categories     Rice

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups uncooked rice
2 cans cream of chicken soup
1 can water
2 medium onions, chopped
1/2 cup butter or 1/2 cup margarine, softened
2 cans mushrooms (6oz each) (optional)
1 teaspoon salt

Steps:

  • Mix all ingredients in a 2-quart casserole (Ungreased).
  • Cover and bake 1 hour at 325.

Nutrition Facts : Calories 713.3, Fat 32.4, SaturatedFat 17.2, Cholesterol 73.2, Sodium 1747.9, Carbohydrate 93.8, Fiber 2.1, Sugar 3.2, Protein 10.8

MUSHROOM RICE



Mushroom Rice image

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Provided by Arizona Desert Flower

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

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.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g

SAVORY RICE WITH SHRIMP AND EGGS



Savory Rice With Shrimp and Eggs image

Make and share this Savory Rice With Shrimp and Eggs recipe from Food.com.

Provided by Lorac

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons oil
1 onion, finely chopped
1/2 lb mushroom, diced
2 -3 small red chili peppers, seeded and finely chopped
1 tablespoon grated fresh ginger
3 garlic cloves, finely chopped
6 ounces cooked shrimp, diced
6 eggs, lightly beaten
6 green onions, chopped
salt and pepper
4 cups cooked basmati rice
2 tablespoons chopped fresh cilantro (coriander)

Steps:

  • Heat oil in a heavy skillet or wok, over medium high heat, stir fry the onion, mushrooms, chili pepper and ginger for 2- 3 minutes or until cooked but not browned.
  • Add garlic and shrimp and toss to combine.
  • Reduce heat, add eggs, green onions, salt and pepper.
  • Gently stir the egg mixture until creamy and almost set.
  • Add the rice and gently stir fry, until the rice is heated through.
  • Sprinkle with coriander and serve.

Nutrition Facts : Calories 492.8, Fat 18.9, SaturatedFat 4, Cholesterol 400.1, Sodium 211.9, Carbohydrate 54.4, Fiber 2.6, Sugar 4.5, Protein 25.6

SAVOURY RICE



Savoury Rice image

Quick and simple savoury rice.

Provided by laurenswan

Time 40m

Yield Serves 3

Number Of Ingredients 18

1 onion
3 mushrooms
1/2 red pepper
1 tomato
1 x 10ml spoon oil
150g long grain rice
1 x 5ml spoon vegetable stock powder or cube
550ml boiling water
50g peas
1 x 10ml spoon curry powder
Chopping board
Knife
Sauce pan
Wooden Spoon
Measuring Spoon
Weighing Scales
Kettle
Measuring Jug

Steps:

  • Prepare the vegetables:
  • 1. Peel and chop the onion
  • 2. Slice the mushrooms
  • 3. Deseed and dice the red pepper
  • 4. Chop the tomato
  • Fry the onion in oil until soft.
  • Add the mushrooms and red pepper and cook for a further 2 minutes.
  • Stir in the rice.
  • Mix the stock powder with the water.
  • Add the stock, peas and curry powder to the rice mixture.
  • Simmer for 15 minutes, until the rice is tender.
  • Serve the rice in a bowl and sprinkle the chopped tomato on top.

EASY MUSHROOM RICE



Easy Mushroom Rice image

Scrumptious mushroom rice! Simple as can be!

Provided by Karen

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 4

Number Of Ingredients 5

1 cup uncooked long-grain rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
1 (4 ounce) can sliced mushrooms, drained
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine rice, onion soup, beef broth, mushrooms and butter in an 8x8 inch casserole dish.
  • Cover, and bake in the preheated oven for 60 minutes.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 45.4 g, Cholesterol 33.4 mg, Fat 13 g, Fiber 1.7 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 1215.8 mg, Sugar 4 g

Tips:

  • Use a variety of mushrooms. This will give your rice dish a more complex flavor. Some good options include shiitake, oyster, and cremini mushrooms.
  • Sauté the mushrooms before adding them to the rice. This will help to develop their flavor and prevent them from becoming rubbery.
  • Use a good quality rice. A long-grain rice, such as basmati or jasmine, will work well in this dish.
  • Cook the rice according to the package directions. Be sure to use the correct amount of water and cook the rice for the recommended amount of time.
  • Add the mushrooms and other ingredients to the rice after it has been cooked. Stir everything together gently to combine.
  • Serve the rice immediately. This dish is best enjoyed when it is freshly made.

Conclusion:

This savory rice with mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover rice. With its simple ingredients and flavorful combination of mushrooms, onions, and herbs, this dish is sure to please everyone at the table.

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