Best 4 Eggplant And Mushrooms With Wild Rice Recipes
Embark on a culinary adventure with our tantalizing Eggplant and Mushrooms with Wild Rice dish, a symphony of flavors that will delight your taste buds. This delectable recipe features hearty eggplant and succulent mushrooms sautéed to perfection, complemented by the nutty aroma of wild rice. Immerse yourself in the vibrant medley of textures and flavors as the soft eggplant and tender mushrooms mingle with the chewy wild rice. Served alongside a tangy tomato sauce, this dish promises a satisfying and memorable dining experience.
In addition to the main recipe, we have curated a collection of complementary recipes to elevate your culinary skills and expand your recipe repertoire. Treat your palate to our flavorful Eggplant and Mushroom Stir-Fry, a quick and easy weeknight meal that packs a punch of umami. For a vegetarian twist, try our hearty Mushroom and Wild Rice Stuffed Bell Peppers, a colorful and nutritious dish that will impress your family and friends. And for a satisfying side dish, indulge in our delectable Wild Rice Pilaf, a fluffy and aromatic rice dish infused with herbs and spices.
With our comprehensive guide, you'll discover new and exciting ways to incorporate eggplant, mushrooms, and wild rice into your meals. From the main course to delectable sides, these recipes promise to tantalize your taste buds and leave you craving for more. Get ready to embark on a culinary journey that celebrates the beauty of fresh ingredients and the joy of cooking.
WILD RICE WITH MUSHROOMS
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.
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
WILD RICE WITH ROSEMARY AND GARLICKY MUSHROOMS
This elegant, aromatic wild rice dish will fit in just as well on your Thanksgiving table as in your weeknight meal plan. Just a few ingredients -- garlic, onion, mushrooms and rosemary -- come together for incredible flavor, and the combination of wild rice with other rice varieties is a refreshing change from the usual. Make sure to pull out your best olive oil to finish the dish -- it will make a big difference.
Provided by Priya Krishna
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
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.
EGGPLANT WITH MUSHROOM STUFFING
Quite easy for an intermediate chef like me! I added 1 tablespoon Italian seasoning to it (instead of parsley) and 3 cloves of minced garlic. I increased the breadcrumbs slightly because the eggplant was large. It was very tasty and my husband loved it!
Provided by IdCityLady
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
- Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
- Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
- Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 419.2 calories, Carbohydrate 25.5 g, Cholesterol 85.8 mg, Fat 31.8 g, Fiber 8.1 g, Protein 11.9 g, SaturatedFat 19.6 g, Sodium 3825 mg, Sugar 7 g
Tips:
- To save time, use pre-cooked wild rice or cook it ahead of time.
- If you don't have wild rice, you can substitute brown rice or quinoa.
- Use a large skillet or wok to cook the eggplant and mushrooms so that they have plenty of room to brown.
- Don't overcrowd the pan, or the vegetables will steam instead of brown.
- Season the eggplant and mushrooms generously with salt and pepper.
- Add a splash of white wine or vegetable broth to the pan to deglaze it and add flavor.
- Stir in some fresh herbs, such as basil or parsley, at the end of cooking for a pop of flavor.
- Serve the eggplant and mushrooms over wild rice or your favorite grain.
Conclusion:
This recipe for Eggplant and Mushrooms with Wild Rice is a delicious and healthy way to enjoy these flavorful vegetables. The eggplant and mushrooms are roasted until tender and then simmered in a flavorful sauce made with garlic, ginger, and soy sauce. The wild rice adds a nutty flavor and texture to the dish. This dish is perfect for a weeknight meal or a special occasion. It's also a great way to get your daily dose of vegetables.
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