Best 3 Wild Rice And Mushroom Pilaf Recipes
Indulge in a culinary journey with our curated collection of mouthwatering wild rice and mushroom pilaf recipes. Embark on a sensory adventure as you explore the diverse flavors and textures of this delectable dish. From classic pilaf with aromatic mushrooms and fluffy wild rice to creative variations featuring sun-dried tomatoes, spinach, and roasted vegetables, our recipes cater to every palate. Discover the perfect pilaf for your next dinner party, family gathering, or cozy night in. Each recipe is carefully crafted with detailed instructions, ensuring a successful cooking experience. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together!
Check out the recipes below so you can choose the best recipe for yourself!
WILD RICE AND MUSHROOM PILAF
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
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)
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
WILD RICE AND SHIITAKE MUSHROOM PILAF
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
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
Tips:
- Use the right kind of wild rice. There are two main types of wild rice: long-grain and short-grain. Long-grain wild rice is more common and has a lighter, fluffier texture. Short-grain wild rice is chewier and has a more nutty flavor.
- Rinse the wild rice before cooking. This will help to remove any dirt or debris.
- Cook the wild rice according to the package directions. Wild rice typically takes longer to cook than white rice.
- Use a variety of mushrooms. This will add flavor and texture to the pilaf. Some good options include shiitake, cremini, and oyster mushrooms.
- Sauté the mushrooms before adding them to the pilaf. This will help to develop their flavor.
- Use a flavorful broth. This will help to add flavor to the pilaf. Good options include chicken broth, vegetable broth, or mushroom broth.
- Add some herbs and spices. This will help to enhance the flavor of the pilaf. Some good options include thyme, rosemary, garlic powder, and onion powder.
- Serve the pilaf hot or cold. It is delicious either way.
Conclusion:
Wild rice and mushroom pilaf is a delicious and versatile dish that can be served as a main course or a side dish. It is also a good source of fiber and protein. With its nutty flavor and chewy texture, wild rice is a great alternative to white rice. And the mushrooms add a savory flavor and umami to the dish. So next time you are looking for a healthy and flavorful dish, give wild rice and mushroom pilaf a try!
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