Best 9 Rice And Mushroom Ring Recipes
Indulge in a culinary journey with our enticing rice and mushroom ring, a delectable dish that harmonizes the earthy flavors of mushrooms with the comforting goodness of rice. This savory creation features a crispy outer layer that yields to a moist and fluffy interior, complemented by a rich and flavorful mushroom filling. The symphony of textures and flavors in this dish will tantalize your taste buds and leave you craving for more.
This culinary masterpiece is not only a feast for the palate but also a visual delight. The golden-brown crust, adorned with herbs and sesame seeds, adds an irresistible charm to the dish. The generous filling, peeking through the rice ring, showcases the vibrant colors of the mushrooms and promises a burst of umami. Whether you're hosting a special occasion or simply seeking a comforting meal, this rice and mushroom ring is sure to impress.
Accompanying this main recipe are two additional variations that offer a delightful twist on the classic. The first variation incorporates aromatic basmati rice, adding a fragrant layer to the dish. The second variation introduces a creamy mushroom sauce, elevating the flavor profile with its velvety texture and rich mushroomy taste. These variations cater to diverse preferences, ensuring that everyone can find their perfect match.
With step-by-step instructions, helpful tips, and stunning visuals, this comprehensive article guides you through the process of crafting this culinary masterpiece. Whether you're a seasoned cook or just starting your culinary adventure, you'll find everything you need to create a stunning and delicious rice and mushroom ring that will be the star of your next meal.
WILD RICE WITH MUSHROOMS
Steps:
- Heat 2 tablespoons of the butter in a large saucepot over medium heat. Add the onion and saute until translucent, about 10 minutes. Add the rice and toast while stirring until it begins to smell nutty, about 1 minute. Add the chicken stock and bring to a boil, then reduce to a simmer, cover and cook on low until the water is absorbed, about 40 minutes.
- While the rice is cooking, heat the remaining 1 tablespoon butter along with the oil in a large skillet over medium-high heat. Add the button mushrooms, shiitake mushrooms and thyme and cook, stirring often until they begin to brown, about 10 minutes. Add the garlic, season with salt and pepper and cook until the garlic is fragrant, about 1 minute more.
- When the rice is cooked, fluff with a fork and gently fold in the mushrooms. Add to a serving bowl and sprinkle with the parsley before serving.
ONE POT MUSHROOM RICE
Easy peasy mushroom rice made in one pot. Really! Even the rice gets cooked right in! It's so creamy and packed with so much flavor!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in mushrooms, Worcestershire and thyme and cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in brown rice and vegetable broth. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 40-45 minutes. Stir in butter until melted, about 1 minute. Serve immediately, garnished with chives, if desired.
QUICK MUSHROOM RICE
This is one of my favorite rice recipes handed down to me from my mother-in-law. It is the tastiest rice I have ever had and my family is always wanting me to make it as a side dish with dinner. We will even eat the leftovers for breakfast. I usually serve this with a meat dish or tacos.
Provided by Sharol
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Combine broth, rice, mushrooms, water, green onions, and butter in a large pot or Dutch oven over medium-high heat. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 20 minutes. Remove from heat and let stand until liquid is absorbed, about 5 minutes.
Nutrition Facts : Calories 113.2 calories, Carbohydrate 21.6 g, Cholesterol 5 mg, Fat 1.5 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 507.2 mg, Sugar 1 g
RICE AND MUSHROOMS
"Don't count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it's been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, celery and celery leaves in butter for 4 minutes. Add mushrooms; cook 4 minutes longer., Add rice; cook for 4-5 minutes or until lightly browned. Stir in the water and Greek seasoning. Bring to a boil. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with pecans.
Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 529mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
MUSHROOM RICE
Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g
RICE WITH MUSHROOMS (ARROZ CON CHAMPIñONES)
This recipe - adapted from "The New Spanish: Bites, Feasts and Drinks" by Jonah Miller and Nate Adler, the owners of Huertas in the East Village in New York - offers the cook a simple primer on paella. The method is a template best made in a paella pan and, as a bonus, it will free the cook from the notion that paella must be some kind of production number involving a budget-busting and time-consuming load of chicken, pork, seafood, vegetables and the like. This version features mushrooms and not much else. But its largely unadorned canvas will accept embellishments. Some tomato purée in the broth perhaps? Certainly. Seared sea scallops, shrimp, some sausage, pieces of duck confit, chickpeas, grilled peppers, eggplant chunks or baby artichokes? Those, too, but definitely not all at once.
Provided by Florence Fabricant
Categories grains and rice
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the stock in a small saucepan, add the mushroom stems and bring to a simmer. Season to taste with salt. Cook on low for 15 minutes. Grate 1 clove of the garlic and mix with the mayonnaise, lemon juice, 1 tablespoon of the olive oil and salt to taste. Set aside.
- Heat 1 tablespoon oil on medium in a 10-inch paella pan or skillet. Add onion, fennel and remaining garlic clove, minced fine. Cook, stirring, about 10 minutes, until vegetables are soft and barely starting to color. Add remaining oil and the mushroom caps, increase heat to medium-high and cook 3 to 5 minutes, stirring on and off, until mushrooms have wilted, start to brown and have released some liquid. Season with salt and add thyme.
- Add the rice to the pan. Stir for about 1 minute with a wooden spoon. Add the sherry or wine and let reduce until most of it has been absorbed. Use the back of the spoon to spread the rice evenly in the pan. Remove and discard the stems from the stock. Gently add 2 cups of the stock to the pan, taking care not to disturb the rice. Bring to a simmer and cook about 5 minutes on medium-low, until the liquid is absorbed. Add more liquid, in 1/2 cup increments, without stirring the rice until the stock is absorbed after each addition. When the rice is nearly tender let it cook another 5 minutes or so, until there does not appear to be any liquid in the pan.
- Remove the pan from the heat and let rest for 2 to 3 minutes. Scatter pickled mushrooms on top or drizzle on the vinegar. Strew with chives. Dollop the mayonnaise sauce on top, and serve rice directly from the pan.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 21 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 4 grams
MUSHROOM & RICE ONE-POT
Take a handful of simple storecupboard ingredients and turn them into this hearty comforting supper
Provided by Mary Cadogan
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.
Nutrition Facts : Calories 282 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.36 milligram of sodium
RICE WITH MUSHROOMS
Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. "I used to prepare this dish when we were first married," Anita notes. "Now that the kids are grown and we're retired, I'm using it again."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 183 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 973mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
RING OF WILD RICE WITH A MUSHROOM SAUCE
Sounds fancy and it is, but it is actually easy to make. This is not an every night side dish but it is great to serve for a dinner party. It is nothing more than wild rice and a mushroom sauce, but the presentation is just unique. You can make the mold ahead and just cook it the night of your party. The sauce I recommend making when you bake the rice, but it doesn't take more than a few minutes to put together. This is a wonderful side dish as the sauce can also be used to top grilled or roast chicken, cornish hens, pork chops or a pork roast. It simply takes regular wild rice and makes in to a gorgeous side dish for entertaining.
Provided by SarasotaCook
Categories < 4 Hours
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Rice -- Cook the rice according to package directions.
- Base -- Melt the butter over medium heat and add in the flour and stir until well combined. Slowly mix the hot water with the bouillon until well combined and then add to the butter and flour mixture. Add in the rice and turn off the heat and stir well and let it cook for about 1 minute. Remove from the heat and let cool slightly.
- Ring -- I like to use a 6-7" ring or mold. Spray well with a non-stick spray. Press the rice mixture into the mold and press it down good - You would the mixture well packed. I like to make this the day before and then I just have to bake it. Make sure to cover well with saran or plastic wrap and keep in the refrigerator if you are not immediately cooking it.
- Bake -- Oven to 350, middle shelf. And here's the trick - fill a 13x9 pan with hot water and put on the bottom shelf, then the rice mold on the middle shelf. This will cause steam and therefore the rice doesn't burn. About 40-50 minutes un-covered. Remove from the oven and cover with foil to let it rest as you make the mushroom sauce.
- Sauce -- In a small sauce pan, add the butter and melt on medium heat. Add the mushrooms and saute for 3-4 for minutes until they are tender. Then whisk in the flour and cook just a minute to get rid of the flour taste. Add the chicken bouillon and milk and bring to medium heat until the sauce thickens. Season with the rosemary, salt and pepper.
- Serve -- Put the serving tray on top of the rice ring and then flip over. The rice mold should pop right out. I like to drizzle a little of the mushroom sauce over the rice, maybe a few rosemary sprigs in the middle and then a small dish of the mushroom sauce on the side for people to help themselves. The rice mold will cut nicely into wedges. You can serve a little of the sauce over each wedge.
- ENJOY a unique side dish!
- Cooking and prep time is a mix of cooking the rice and then baking.
Nutrition Facts : Calories 586.1, Fat 14.6, SaturatedFat 8.4, Cholesterol 36.9, Sodium 765, Carbohydrate 96.8, Fiber 7.7, Sugar 3.8, Protein 20.9
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
- Use the right rice: Short-grain rice, such as Arborio or Carnaroli, is best for risotto because it absorbs the liquid and becomes creamy. If you don't have short-grain rice, you can use medium-grain rice, but it won't be as creamy.
- Toast the rice: Toasting the rice before you add the liquid helps to develop its flavor and prevent it from sticking together.
- Add the liquid gradually: Add the liquid to the rice in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
- Cook the risotto until it is creamy: The risotto is done when it is creamy and the rice is tender but still has a slight bite to it. This usually takes about 18-20 minutes.
- Stir in the mushrooms and cheese: Once the risotto is cooked, stir in the mushrooms and cheese. The heat of the risotto will melt the cheese and create a delicious, creamy sauce.
- Serve the risotto immediately: Risotto is best served immediately after it is cooked. If you need to keep it warm for a short time, you can place it in a warm oven or on a warming tray.
Conclusion:
Rice and mushroom risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover rice. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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