Best 3 Hazelnut Mushroom Pilaf Recipes

Indulge in the delightful flavors of the Mediterranean with our curated collection of authentic pilaf recipes. Embark on a culinary journey with our star recipe, Hazelnut Mushroom Pilaf, a harmonious blend of earthy mushrooms, nutty hazelnuts, and aromatic spices. This vegetarian delight is a feast for both the eyes and the palate.

For those seeking a seafood extravaganza, our Mediterranean Seafood Pilaf awaits. Succulent shrimp, tender calamari, and flaky white fish are delicately simmered in a flavorful broth, infused with fragrant herbs and spices. Each bite is a symphony of textures and flavors that will transport you to the shores of the Mediterranean.

If you prefer a hearty meat-based pilaf, look no further than our Classic Turkish Pilaf. Juicy ground beef or lamb is lovingly combined with fluffy rice, aromatic spices, and a medley of vegetables, creating a comforting and satisfying dish that is sure to become a family favorite.

For a taste of the Levant, our Lebanese Rice Pilaf is a must-try. This aromatic dish features fluffy rice cooked in a tantalizing broth infused with the vibrant flavors of cumin, coriander, and cinnamon. Topped with crispy vermicelli and toasted nuts, it's a culinary masterpiece that will leave you craving for more.

And for a vegetarian feast, our Lentil Pilaf is a fantastic choice. Packed with protein-rich lentils, colorful vegetables, and fragrant spices, this pilaf is a wholesome and satisfying meal that is sure to impress even the most discerning palate.

So, gather your ingredients, fire up your stove, and prepare to embark on a culinary adventure with our Mediterranean pilaf recipes. Each dish is a testament to the diverse and delicious flavors of this beloved cuisine. Bon appétit!

Let's cook with our recipes!

MUSHROOM PILAF

Mushroom Pilaf image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

4 tablespoons butter
3 cloves garlic, finely minced
2 medium onions, chopped
1 pound cremini mushrooms, roughly chopped
1 pound white mushrooms, roughly chopped
8 ounces shiitake mushrooms, stems removed, roughly chopped
2 cups long-grain rice
1/2 cup white wine
3 cups chicken stock
1/4 teaspoon turmeric
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
When it's done, sprinkle over some chopped parsley and serve.

MUSHROOMS WITH PASTA AND HAZELNUT OIL

Mushrooms with Pasta and Hazelnut Oil image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons of unsalted butter
1 pound mushrooms, ends trimmed and sliced into 1/4 inch thick slices
2 cloves garlic, minced
8 ounces dry linguine fini
2 to 3 tablespoons hazelnut oil
1/2 cup chopped parsley
1/2 cup toasted hazelnuts, chopped
Salt and freshly ground black pepper

Steps:

Cook the linguine; while it is cooking, make the mushroom topping.
Heat butter in a large skillet. Add the mushrooms and saute for a moment, Add a cover and a tad of water and simmer for 5 minutes or until tender. Remove the cover and evaporate the liquid. Add the garlic and saute just until aromatic. Remove mushrooms from the heat and season well to taste with salt and pepper.
When the pasta is done, return it to the cooking pot and toss with mushrooms, hazelnut oil and parsley; keep on tossing until well combined and transfer to 2 heated pasta bowls. Garnish with hazelnuts and dinner is done. Accompany with steamed vegetable salad.

HAZELNUT-MUSHROOM PILAF

Hazelnut-Mushroom Pilaf image

I created this to incorporate two of our favorites: hazelnuts and mushrooms. It combines rice, orzo pasta, and lots of goodies - very delicious!

Provided by STEPHNDON

Categories Rice Pilaf

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup butter
½ cup uncooked long-grain rice
¼ cup uncooked orzo pasta
½ cup sliced fresh mushrooms
½ cup chopped onion
¼ cup minced celery
2 cups chicken broth
2 tablespoons chopped fresh parsley
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
½ cup chopped toasted hazelnuts

Steps:

Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.
Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

Nutrition Facts : Calories 255.8 calories, Carbohydrate 23.9 g, Cholesterol 21.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 8.1 g, SaturatedFat 5.6 g, Sodium 584 mg, Sugar 2 g

Tips:

Use a variety of mushrooms. This will give your pilaf a more complex flavor. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
Toast the hazelnuts before using them. This will bring out their flavor and make them more crunchy.
Use a good quality rice. A long-grain rice, such as basmati or jasmine rice, will work best for this recipe.
Don't overcook the rice. It should be cooked through but still have a slight bite to it.
Serve the pilaf immediately. It is best when it is fresh and hot.

Conclusion:

Hazelnut mushroom pilaf is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a new and exciting side dish, give hazelnut mushroom pilaf a try!