Indulge in a culinary journey with Oatmeal Mushroom Pilaf, a unique and flavorful dish that combines the wholesome goodness of oatmeal with the earthy essence of mushrooms. This versatile recipe can be tailored to your dietary preferences, offering both vegan and non-vegan versions. Dive into the creamy delight of the Vegan Oatmeal Mushroom Pilaf, where creamy coconut milk and a medley of vegetables dance harmoniously with savory mushrooms. For a more traditional experience, explore the Non-Vegan Oatmeal Mushroom Pilaf, where the richness of chicken broth and the tang of Parmesan cheese elevate the dish to new heights. Whichever path you choose, Oatmeal Mushroom Pilaf promises an unforgettable culinary experience.
Here are our top 9 tried and tested recipes!
SAVORY OAT PILAF
Blogger Lauren Keating of Healthy-Delicious shares a recipe for savory oats.
Provided by By Lauren Keating
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat oil over medium heat. Add onion and garlic; cook about 5 minutes or until softened.
- Add broth and water; heat to boiling. Gradually stir in oats. Using coarse side of grater, grate carrots into oat mixture. Reduce heat; simmer 20 minutes or until oats are soft and creamy.
- Stir in peas. Cook 3 to 4 minutes, stirring occasionally, until peas are thoroughly heated.
- Remove pilaf from heat. Stir in parsley, lemon peel and ground red pepper. Season to taste with salt and pepper.
Nutrition Facts : Calories 130, Carbohydrate 20 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g
OATMEAL MUSHROOM PILAF
This is so different from anything else you have ever tried. I really like it. It has a heartier flavor than a rice pilaf. It is my adaptation from the recipe in a flyer I got years ago when I bought Quaker Oats. My photo.
Provided by Mary Ann Hanson
Categories Other Side Dishes
Time 30m
Number Of Ingredients 10
Steps:
- 1. Cover mushrooms with hot water and let soak for about an hour. You can do this over night if you like. Just put in the refrigerator.
- 2. Prep all other vegetables.
- 3. Drain liquid from mushrooms reserving liquid. Rinse mushrooms and chop to desired size.
- 4. Strain the mushroom liquid through a coffee filter to rid of any grit or dirt and reserve. Add more water to make 1 cup. Add the crushed bouillion cube. Stir to dissolve.
- 5. Beat egg. Add oats and mix until well combined.
- 6. Pour olive oil and butter into a large skillet. (I used a non stick). Add onion, garlic, celery and mushrooms and saute until limp.
- 7. Add oat and egg mixture and cook stirring constantly until dry and toasted.
- 8. Reduce heat and add about 3/4 cup of the water/bouillon mixture. Stir occassionally while cooking. Cook for a few minutes until liquid is absorbed.
- 9. Add remaining water, stir and cook another minute then cover. Turn off heat a let set for a few minutes before serving.
- 10. Adjust seasoning and serve.
- 11. I am sure you could do this with Old Fashioned Oats. It would just take a few minutes longer to cook.
- 12. If you do not have dried mushrooms, use fresh or canned, or omit them. Just use broth or bouillion for the liquid. This is really a nice change of pace from other grain side dishes.
MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
FRESH MUSHROOM RICE PILAF
This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.
Provided by Karen V.
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.
Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g
LEMONY MUSHROOM PILAF
If you're after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.
Nutrition Facts : Calories 249 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.62 milligram of sodium
MUSHROOM BARLEY PILAF
This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.
Provided by Heather Plett
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
- In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.
Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.5, Sodium 204.6, Carbohydrate 30.3, Fiber 7.5, Sugar 3.3, Protein 8.4
SWEET SPICED MUSHROOM AND APRICOT PILAF
This pilaf scores all the points for being both gluten-free and vegan (provided you use vegetable stock), and for being robust enough for no one to notice. Star anise and cinnamon make this a warming (and winning) combination for a festive Thanksgiving spread, complementing roast turkey and just about any dish that finds its way to your table. It also serves well as a stand-alone main, with some lightly cooked greens to go alongside. Feel free to swap out the fresh mushrooms for whatever foraged finds you can get your hands on, just make sure to break them up into large chunks, keeping intact their natural "meatiness."
Provided by Yotam Ottolenghi
Categories dinner, grains and rice, vegetables, main course, side dish
Time 2h
Yield 4 main or 6 side servings
Number Of Ingredients 15
Steps:
- Bring a small pot of water to a boil and heat the oven to 450 degrees Fahrenheit/230 degrees Celsius.
- Add the ancho chile to a heatproof bowl and pour over enough boiling water to cover. Let sit to rehydrate, about 20 minutes, then discard the soaking liquid and roughly chop the chile, seeds and all.
- Transfer the dried porcini mushrooms to a medium saucepan and add the stock, 1 1/2 cups/360 milliliters water, 1 1/4 teaspoons salt and a good grind of pepper. Bring to a simmer over medium-high heat, then set aside.
- Add the oyster and portobello mushrooms, onion, apricots, garlic, cinnamon, star anise, chopped ancho chile, 1/2 cup/120 milliliters oil, 1 teaspoon of salt and a good grind of pepper to a roasting pan (tin) that is about 10-by-13 inches/26-by-34 centimeters. Give everything a good stir, then bake until the vegetables are soft and well browned, 40 to 45 minutes, stirring halfway through. Remove from the oven, transfer half the mixture to a medium bowl, then arrange the remaining mushrooms in an even layer in the pan. Sprinkle the rice evenly on top of the mushrooms in the pan, without stirring, and set aside.
- Bring the porcini mixture back up to a simmer over medium-high heat. Pour the porcini mixture over the rice, again without stirring, and cover the roasting pan tightly with foil. Return to the oven and bake until the rice is cooked through and has started to brown on the bottom of the pan, and the apricots begin to caramelize, about 25 minutes. Remove from heat and let sit, covered, for 10 minutes. Remove the foil and gently stir everything together.
- Add the scallions, parsley and the remaining 2 tablespoons/30 milliliters oil to the bowl with the reserved mushroom mixture; stir to combine. Spoon this over the rice mixture and serve.
MUSHROOM RICE PILAF
Fresh mushrooms and a hint of wine dress up instant rice in this recipe shared by Genny Monchamp of Redding, California. The speedy side dish is an effortless accompaniment to chicken, pork or beef.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 236mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SAVORY MUSHROOM OATMEAL
I eat steel cut oats every day for breakfast, but was getting really tired of the "same old same old." I thought "they use rice for sweet and for savory, why not oatmeal?" Here is the first recipe that I came up with. I do cook my oatmeal ahead of time in a crock pot. I use half unsweetened soy milk and half water for the liquid.
Provided by Rosewood Foodie
Categories Oatmeal
Time 20m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 8
Steps:
- Heat up the oil in a skillet. Add the onion and garlic and cook just until softened. Add the mushrooms and Mrs. Dash, cover and cook for about 5 minutes. Add the oatmeal and serve.
Nutrition Facts : Calories 443.3, Fat 18.9, SaturatedFat 2.8, Sodium 9.8, Carbohydrate 58.1, Fiber 9, Sugar 1.9, Protein 12.2
Tips:
- Choose the right type of mushrooms. There are many different types of mushrooms that can be used in pilaf, but some are better suited for this dish than others. Cremini mushrooms, shiitake mushrooms, and oyster mushrooms are all good choices.
- Sauté the mushrooms properly. Sautéing the mushrooms until they are browned and tender will help to develop their flavor and make them more enjoyable in the pilaf.
- Use a flavorful broth. The broth that you use to cook the pilaf will have a big impact on the overall flavor of the dish. Use a broth that is packed with flavor, such as chicken broth, vegetable broth, or mushroom broth.
- Add some fresh herbs. Fresh herbs, such as thyme, rosemary, or sage, can add a nice touch of flavor to pilaf. Add them towards the end of cooking so that they don't lose their flavor.
- Serve the pilaf immediately. Pilaf is best served immediately after it is cooked. This will help to prevent the rice from becoming mushy.
Conclusion:
Oatmeal mushroom pilaf is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own personal preferences. Whether you like your pilaf simple or loaded with vegetables, there is a recipe in this article that is sure to please you. So next time you're looking for a quick and easy meal, give oatmeal mushroom pilaf a try!
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 »
You'll also love