Best 2 Mushroom And Almond Rice Pilaf Recipes
Embark on a culinary journey with our scrumptious Mushroom and Almond Rice Pilaf, a delectable dish that harmonizes the earthy flavors of mushrooms with the nutty crunch of almonds, all nestled in a bed of fluffy aromatic rice. This versatile recipe offers three enticing variations: the classic pilaf, a delightful vegan version, and a tantalizing one-pot meal. Each variation promises a unique taste experience, catering to diverse dietary preferences and cooking styles. Discover the magic of this flavorful rice pilaf and elevate your taste buds to new heights.
Let's cook with our recipes!
WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)
Stashing this gem to use on the side of our Christmas smoked turkey. It may also grace the New Year's table alongside the collards & black-eyed peas & roasted pork shoulder. Found in The New York Times by Martha Rose Shulman - the recipe indicates this makes enough to stuff a 14 - 18 pound turkey, hence my guess at 10 - 14 servings. This pilaf can be made a day or two ahead and kept in the refrigerator to reheat before serving. Nice as it is easily made vegetarian by using vegetable stock.
Provided by Busters friend
Categories Low Cholesterol
Time 1h25m
Yield 10-14 serving(s)
Number Of Ingredients 14
Steps:
- Bring the stock to a boil in a large saucepan or stock pot, and add the wild rice and salt to taste. When the liquid returns to the boil, lower the heat, cover and simmer 40 minutes, until the rice is tender and has begun to splay. Drain through a strainer, and set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion or shallots. Cook, stirring often, until tender, about five minutes for onions or three minutes for shallots. Add a generous pinch of salt and the garlic. Cook until fragrant, 30 seconds to a minute, and add the mushrooms and the celery. Cook, stirring, until the mushrooms have softened, about 10 minutes. Stir in the rice and the remaining ingredients. Cook, stirring, until the sherry has evaporated. Taste and adjust seasonings.
- Remove from the heat, and allow to cool before stuffing your turkey, or place in an oiled baking dish and cover. Warm for 20 to 30 minutes in a 350-degree oven.
Nutrition Facts : Calories 269.4, Fat 7.4, SaturatedFat 1.1, Cholesterol 4.3, Sodium 237.8, Carbohydrate 34.7, Fiber 3.5, Sugar 5, Protein 10.8
MUSHROOM AND ALMOND RICE PILAF
A wonderful side dish to almost any meat entree. This works well with any type of rice - brown or white, long-grain or short-grain.
Provided by HappyMommy1422
Categories Rice
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown onions in margarine.
- Mix together with remaining ingredients in a shallow baking dish.
- Bake for 1 hour at 375 degrees.
Tips:
- Use a variety of mushrooms. This will give your pilaf a more complex flavor. Shiitake, oyster, and cremini mushrooms are all good choices.
- Don't overcrowd the pan. If you do, the mushrooms will steam instead of brown.
- Cook the rice until it is tender but still has a slight bite to it. Overcooked rice will be mushy.
- Add the almonds and parsley at the end of cooking. This will prevent them from overcooking and losing their flavor.
- Serve the pilaf immediately. It is best when it is hot and fresh.
Conclusion:
Mushroom and almond rice pilaf 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 savory flavor and nutty crunch, this pilaf is sure to be a hit with your family and friends.
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