Best 5 Mushroom Wild Rice Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary journey with our tantalizing Mushroom Wild Rice Pilaf recipe, a delightful blend of earthy mushrooms, nutty wild rice, and aromatic herbs. This delectable dish offers a symphony of flavors and textures that will elevate any meal.

Embark on a culinary adventure with our savory Mushroom Wild Rice Pilaf, where succulent mushrooms and aromatic herbs unite with the nutty goodness of wild rice. This delightful dish is not only a feast for the taste buds but also a visual masterpiece, adding a vibrant pop of color to your dining table.

Our curated collection of recipes takes you on a global culinary tour, from the vibrant streets of Asia to the rustic charm of the Mediterranean. Discover the secrets of creating authentic dishes that capture the essence of diverse cultures.

Unleash your inner chef and explore the art of cooking with our diverse selection of recipes, ranging from classic comfort food to innovative culinary creations. Each recipe is carefully crafted to guide you through the cooking process with ease, ensuring delicious results every time.

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

MUSHROOM-WILD RICE PILAF



Mushroom-Wild Rice Pilaf image

Progresso® broth provides a tasty addition to this mushroom and rice pilaf - a perfect side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 6

Number Of Ingredients 9

6 tablespoons butter or margarine
1 large onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
1/2 cup uncooked wild rice
1/2 cup uncooked regular brown rice
2 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
2 teaspoons chopped fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper

Steps:

  • In 3-quart saucepan, melt 1/4 cup of the butter over medium-high heat. Cook onion in butter 3 minutes. Add mushrooms; cook 3 minutes longer, stirring occasionally, until onion is tender and mushrooms are golden. Add wild rice and brown rice; cook and stir 1 minute.
  • Stir in broth. Heat to boiling; reduce heat. Cover; simmer 45 to 50 minutes or until rice is tender and liquid is absorbed. Stir in remaining 2 tablespoons butter, the thyme, salt and pepper.

Nutrition Facts : Calories 233, Carbohydrate 27 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 347 mg

WILD RICE AND MUSHROOM PILAF



Wild Rice and Mushroom Pilaf image

A delicious alternative to serving plain rice. This recipe is from the local grocery store with a few modifications. This recipe is made with fresh mushrooms, not canned or jarred.

Provided by ChezNicolette

Categories     Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup uncooked wild rice
3/4 cup uncooked brown rice (not instant)
2 (14 1/2 ounce) cans beef broth
1 1/2 cups sliced cremini mushrooms
1 1/2 cups sliced shiitake mushroom caps
2 medium shallots, chopped
5 chopped garlic cloves
3 tablespoons butter
salt and pepper

Steps:

  • Combine wild rice, brown rice, and beef broth in a 3-quart sauce pan. Bring to a boil and reduce heat to Low. Cover and simmer 50-55 minutes until rice is tender.
  • Meanwhile, slice mushrooms. Chop shallot. Chop (or crush) garlic.
  • Melt butter in a large skillet over Medium heat. Saute shallots 3 minutes. Stir in garlic; add mushrooms, salt and pepper. Saute 4 minutes or until mushrooms are dark and tender.
  • When rice is finished cooking, toss mushroom mixture with rice and serve while hot.
  • Special note: The recipe originally says to drain the rice. I've never had any extra liquid to drain, but I use a different rice as well. To make the recipe easier for me I bought a rice mixture at my store called "Royal Blend". I highly recommend it since it contains Texmati white, brown, wild, and red rice. This might be the reason no draining is necessary. If you are able to find this rice and buy it, use 1 1/2 cups of it instead of the 3/4 cup of both rice.

WILD RICE, ALMOND AND MUSHROOM STUFFING (OR PILAF)



Wild Rice, Almond and Mushroom Stuffing (Or Pilaf) image

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

1 1/2 quarts chicken stock (turkey stock & vegetable stock fine too)
2 cups wild rice
salt, to taste
2 tablespoons extra virgin olive oil
1 large onion, chopped (4 shallots fine too)
4 garlic cloves, minced
3/4 lb mushroom, trimmed and sliced
1 cup celery, chopped
1/3 cup almonds, toasted, coarsely chopped
1/3 cup dry sherry
2 teaspoons fresh thyme leaves (1 teaspoon dried thyme fine too)
1/2 cup flat leaf parsley, chopped
1 -2 tablespoon sage, chopped fresh (to taste)
black pepper, freshly ground, to taste

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

WILD RICE AND SHIITAKE MUSHROOM PILAF



Wild Rice and Shiitake Mushroom Pilaf image

Make and share this Wild Rice and Shiitake Mushroom Pilaf recipe from Food.com.

Provided by Nana in Texas

Categories     Brown Rice

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup pecans, chopped
1/2 cup wild rice
1/2 cup brown rice
1 cup mushroom, diced
3/4 cup beef broth
3/4 cup chicken broth

Steps:

  • Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
  • Add the mushrooms, pecans, and rice. Cook for 5 minutes, stirring frequently.
  • Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.

Nutrition Facts : Calories 373.1, Fat 21.4, SaturatedFat 2.5, Cholesterol 0.1, Sodium 275, Carbohydrate 40, Fiber 4.5, Sugar 3.7, Protein 8.3

PACIFIC NORTHWEST MUSHROOM & WILD RICE PILAF



Pacific Northwest Mushroom & Wild Rice Pilaf image

This dish dresses up a dinner party plate. Goes nicely with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste Magazine which is put out by various Liquor Distributors.

Provided by Debi9400

Categories     < 4 Hours

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup shiitake mushroom, chopped
1 cup button mushroom, chopped
1 small onion, finely chopped
1/4 cup wild rice
1 cup brown rice
2/3 cup vegetable stock
2 teaspoons unsalted butter
1/2 teaspoon salt
2 tablespoons fresh basil, minced

Steps:

  • Preheat oven to 375°F.
  • In a skillet, heat oil over medium-high heat. Add mushrooms and onion and saute until soft, about five minutes.
  • Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil).
  • Rinse wild rice under cold running water for 1 minute. Add to baking dish along with brown rice.
  • In a small saucepan, bring stock and butter to a boil. Stir in salt. Immediately pour over rice in baking dish and seal tightly with or foil.
  • Bake one hour or until tender. Remove from oven. Uncover and fluff with fork.
  • Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more. Stir in basil.
  • Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.

Nutrition Facts : Calories 203.7, Fat 6.9, SaturatedFat 1.6, Cholesterol 3.4, Sodium 198, Carbohydrate 32.1, Fiber 2.1, Sugar 1.6, Protein 4.1

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.
  • Don't crowd the mushrooms. When you're cooking the mushrooms, make sure to give them plenty of space so that they can brown properly.
  • Use a good quality wild rice. Wild rice has a nutty flavor that pairs well with mushrooms. Look for wild rice that is fresh and hasn't been sitting on the shelf for too long.
  • Cook the rice according to the package directions. Different brands of wild rice may have different cooking instructions, so be sure to follow the directions on the package.
  • Add some fresh herbs. Fresh herbs, such as thyme, rosemary, and parsley, can add a lot of flavor to your pilaf. Add them at the end of cooking so that they don't lose their flavor.
  • Serve immediately. Mushroom wild rice pilaf is best served immediately after it's made. The rice will start to dry out if you let it sit for too long.

Conclusion:

Mushroom wild rice pilaf is a delicious and easy-to-make side dish that is perfect for any occasion. It's packed with flavor and nutrients, and it's sure to be a hit with your family and friends. So next time you're looking for a quick and easy side dish, give mushroom wild rice pilaf a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #rice     #dietary     #low-cholesterol     #healthy-2     #low-in-something     #pasta-rice-and-grains

Related Topics