Best 2 Five Spice Jasmine Rice With Portobello Mushrooms Recipes

Indulge in a symphony of flavors with our Five-Spice Jasmine Rice with Portobello Mushrooms. This exceptional dish combines the aromatic essence of five-spice powder with the earthy depth of portobello mushrooms, creating a harmonious balance of tastes and textures. Served atop fluffy jasmine rice, this culinary masterpiece promises a delightful journey for your taste buds.

Our second recipe, Vegetable Stir-Fry with Five-Spice Sauce, celebrates the vibrancy of fresh vegetables. Crisp-tender broccoli, crunchy bell peppers, and succulent carrots are enveloped in a tantalizing five-spice sauce, resulting in a colorful and flavorful dish that is both visually appealing and incredibly delicious.

For those who enjoy the bold flavors of the sea, our Pan-Seared Scallops with Five-Spice Butter will surely delight. Perfectly seared scallops are complemented by a rich and aromatic five-spice butter, creating a luxurious and elegant dish that is perfect for special occasions.

Last but not least, our Five-Spice Roasted Chicken with Jasmine Rice is a hearty and comforting meal. A whole chicken is marinated in a flavorful five-spice mixture, then roasted to perfection, resulting in tender and juicy meat. Served with fluffy jasmine rice, this dish is a classic for a reason, offering a comforting and satisfying experience.

Check out the recipes below so you can choose the best recipe for yourself!

JASMINE RICE WITH LEMON AND MUSHROOMS

Jasmine Rice With Lemon and Mushrooms image

A great way to use cold, cooked rice. I've never made this with other types of rice, but a basmati-type of rice would work too.

Provided by Kathy228

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 garlic clove, minced
2 1/2 cups jasmine rice, cold cooked
1/2 medium onion, coarse chopped
2 tablespoons bell peppers, fine dice
1/4 teaspoon dried tarragon
1/2 teaspoon sea salt
1 1/2 cups mushrooms, sliced
1 tablespoon lemon peel, slivered
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 495.3, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 341.9, Carbohydrate 98.1, Fiber 4, Sugar 1.4, Protein 9

PORTOBELLO MUSHROOM AND RICE STEW

Portobello Mushroom and Rice Stew image

This dish is a tasty, rich combination of portobello mushrooms, veggies, and rice with wine broth, with a consistency reminiscent of risotto or stew. Perfect for a cool weather weeknight dinner! Also great for those looking to cut back on meat consumption. Mushrooms are a good source of protein, though if you are a meat lover, ground turkey would be a nice addition.

Provided by Jill R

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Mushroom

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
1 medium shallot, minced
2 cloves garlic, minced
1 (8 ounce) package sliced portobello mushrooms
2 cups chicken broth
1 cup uncooked white rice
¼ cup red wine, or more to taste
2 medium carrots, sliced
2 stalks celery, sliced, or more to taste
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 bay leaf

Steps:

Melt butter with olive oil in a wok or deep nonstick frying pan over low heat. Increase heat to medium, add shallot and garlic, and saute for 2 minutes. Add mushrooms and saute until soft, 3 to 5 minutes.
Add chicken broth, rice, wine, carrots, celery, salt, pepper, and bay leaf. Cover slightly with a lid and bring to a simmer.
Reduce heat to medium-low and simmer, stirring occasionally, until rice is cooked, veggies are tender, and sauce is a nice, thick consistency, about 20 minutes.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 48.8 g, Cholesterol 18.3 mg, Fat 13.3 g, Fiber 2.8 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 956.9 mg, Sugar 4.1 g

Tips:

Look for portobello mushrooms with dark brown caps and tightly packed gills.
Clean the mushrooms with a damp paper towel to remove any dirt or debris.
Remove the stems from the mushrooms and chop them finely.
Use a sharp knife to score the mushrooms in a crisscross pattern. This will help them absorb the marinade and cook more evenly.
Make sure the marinade covers the mushrooms completely. Let them marinate for at least 30 minutes, or up to overnight.
Cook the mushrooms over medium heat until they are tender and slightly charred.
Serve the mushrooms immediately with rice, vegetables, or your favorite side dish.

Conclusion:

Five-spice jasmine rice with portobello mushrooms is a delicious and easy-to-make meal that is perfect for any occasion. The five-spice powder adds a unique and flavorful twist to the rice, while the portobello mushrooms provide a hearty and satisfying texture. This dish is sure to please everyone at your table.