Mushroom rice recipe
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- Dish type
- Side dish
Rice embellished with mushrooms, garlic and onion. This recipe works equally well with white or brown rice, and you could also try adding some wild rice to the mix.
719 people made this
- 1 knob butter
- 6 mushrooms, coarsely chopped
- 1 clove garlic, minced
- 1 spring onion, finely chopped
- 450ml (16 fl oz) chicken stock
- 200g (7 oz) white rice
- small handful chopped fresh parsley
- salt and freshly ground black pepper to taste
MethodPrep:5min ›Cook:25min ›Ready in:30min
- Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and spring onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
Reviews & ratingsAverage global rating:(610)
Reviews in English (439)
I have been looking for a mushroom rice recipe for awhile and I think I've found the one! This was very yummy. My husband is allergic to spring onions, so I used a small white onion instead. Also, I had to add a about 100ml more hot stock because the rice wasn't properly cooked through when the liquid was absorbed. I'm not a fan of parsley so I left that out. Great recipe though!-29 Jun 2012
Altered ingredient amounts.this was lovely but i used risotto rice with 600ml of chicken stock and chorizo and peas and it was delicious!-29 Jun 2010
Served this as part of my Indian dinner last night, oh my goodness it was delicious. I just baby Bella Mushrooms and beef broth. Will certainly be making this again.-21 Feb 2010
Easy One Pot Mushroom Rice Recipe
This easy Mushroom Rice Recipe is one of my favorite mushroom recipes! Garlicky, buttery rice combined with tender caramelized cremini mushrooms. A hearty side dish prepared in just one pot & in under 30 minutes.
- 1 1/2 cups long-grain rice
- 3 tablespoons cooking oil
- 1/2 pound cremini mushrooms, sliced thin
- 1/2 pound shiitake mushrooms, stems removed, caps sliced
- 1/2 pound white mushrooms, sliced thin
- 1/4 teaspoon dried red-pepper flakes
- 1 tablespoon grated fresh ginger
- 6 scallions including green tops, sliced thin
- 1/2 teaspoon salt
- 1/4 cup soy sauce
- 1/2 cup frozen peas
- 1 teaspoon Asian sesame oil
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.
Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.
In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything's warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.
Creamy mushroom rice
Slice 500g / 1lb portabellini or cremini mushrooms thinly. Use any mushrooms you can easily find, I just find these gorgeous little brown mushrooms the most flavorsome. Melt a tablespoon of butter in a large, deep skillet or pan and brown the mushrooms. Season with salt and pepper then remove and set aside. In the same pan, fry the onion until soft and translucent then add the garlic and thyme. Add the white rice and stir to coat in the garlicky butter then pour in the stock or broth. I find chicken stock to add the most flavor but to keep it vegetarian, use mushroom or vegetable stock.
Bring the rice to a boil then reduce the heat and allow to cook with the lid ajar until the rice is fully cooked and the stock has been absorbed. Stir in the browned mushrooms and sour cream then remove from the heat, cover and allow to steam for 5 minutes. Serve warm sprinkled with finely chopped spring/green onion.
Mushroom Brown Rice: A Delicious Recipe For Weight Loss
A healthier alternative to traditional white rice, brown rice has taken the world by storm. It may look like a typical grain of rice, but its nutrition level is anything but simple. Although both white and brown rice have equal number of calories and carbohydrates, that is where the similarity ends. When you think of rice, your mind straightaway goes to carbohydrates and maybe a little bit of protein, but brown rice is a lot more nutritious in every other sense. Being a whole grain, one key factor that separates brown rice from white rice is that it contains all part of the grain - from bran to germ and, of course, the carb-loaded endosperm. This is a huge plus for brown rice since white rice comes with fibrous bran and nutritious germ removed.
Brown rice for weight loss and health:
Fitness fiends swear by brown rice and for good reason. A study at Tufts University in Massachusetts approved that the swapping of white rice with its brown equivalent speeds up the process of weight loss. This was due to the consumption of whole grains that leads to the development of faster metabolism and burns more calories. Dr Phil Karl, who led the study emphasised the consumption of whole grains to decrease the risk of chronic diseases. Brown rice is even said to have a modest effect on your immunity by producing more T-cells. It helps in digestion by producing more of the beneficial gut bacteria that aids in proper digestion. Apart from strengthening our digestive health and weight management, brown rice aids in maintaining bone and cardiovascular health as well as reduces cholesterol and slows down the release of sugar.
Mushroom Brown Rice Recipe:
One of the easiest ways to consume brown rice is by whipping up some delicious mushroom brown rice. Mushrooms and brown rice are both high in fibre and proteins and together make for a dynamic combo. Start off by washing the brown rice and setting it aside. In a pan, add a little bit of olive oil and sauté some mushrooms, onions and capsicum. Then goes in your pre-washed brown rice and two cups of water along with some salt and pepper as per your taste. Let it cook for 15 minutes after you will have your mushroom brown rice ready in no time.
Click here for the full recipe of Mushroom Brown Rice.
Brown rice takes a little longer to cook than your average white rice, it even has a chewier nutty taste that may not be everyone's cup of tea. There is no doubt that the health benefits of brown rice far outweigh that of white rice, but this in no way means that traditional white rice does not have its own benefits. Slow changes in your diet may be the key if you wish to switch your rice consumption from white to brown.
Can I freeze leftover mushroom rice?
For the majority of the time I cook for two, but with a dish like this is makes sense to make double and cook ahead. I’ve been freezing rice for years and have never had any problems. As soon as the rice is has cooled packing into tubs and either keep in the fridge for two days or freeze and make sure the rice is thoroughly reheated before eating.
Pack leftovers into a takeout tray, allow to cool and then freeze. Grab a tub from the freezer and defrost in the fridge, or microwave from frozen.
Where is this mushroom rice recipe from and why is it so good?
I learned this recipe from a friend who works at a local Indian restaurant. The photo above was taken during my visit. Someday I will photograph step by step photos but I have described this easy recipe below.
I have watched rice being made at many restaurant and it is always prepared the same. At Indian restaurants, the rice is cooked earlier in the day before the rush. Then it’s quickly cooled off in water, drained and placed in the fridge.
When you order plain white rice, the prepared, cooked rice is simply placed in the microwave and heated up until steaming hot.
That is really the only way to do it. They couldn’t cook rice for customers as and when it’s ordered. You would have to wait way to long for your meal to arrive.
The cold rice from the fridge is perfect for recipes like this mushroom fried rice. That and the carefully chosen spices of course.
One Pot Mushroom Rice
Yield: 6 servings
prep time: 10 minutes
cook time: 50 minutes
total time: 1 hour
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!
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 pound cremini mushrooms, thinly sliced
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup brown rice
- 1 1/2 cups vegetable broth
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh chives
- 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.
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Black Mushroom Rice (Diri ak Djon Djon)
- Cuisine: Traditional
- Course: Dinner, Lunch
- Skill Level: Easy
- Add to favorites
- Servings : 4
- Prep Time : 15m
- Cook Time : 20m
- Ready In : 45m
This Black Mushroom Rice (Diri ak Djon Djon) recipe uses Black mushrooms which are native to the northern part of Haiti. Considered a delicacy, they are not used in everyday cooking. When boiled, they release a gray-black coloring, giving this recipe and many others a distinctive aroma, flavor and color. This rice is usually served with a meat or fish dish.
- 2 Cups of Dried Black Mushrooms (djon djon)
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 cups long-grain rice
- 2 teaspoons salt
- 1 tsp Ground cloves
- 1 (12-ounce) can lima beans (or green peas)
- 1 to 2 thyme sprigs
- 1 green Scotch bonnet pepper
In small pot, soak mushrooms in 4 cups water for 10 minutes.
Boil mushrooms on low heat for 10 minutes.
Strain the mushroom water into another container for later use. The mushrooms in the strainer will no longer needed.
In a large pot, sauté the garlic and onions on medium heat for 2 minutes.
Add the rice and stir for 3-5 min.
Next, add the mushroom water, salt, cloves and lima beans.
Bring the water to a boil and reduce the hear when most of the water evaporates (approximately 10-15 min).
Tips for this Slow Cooker Mushroom Rice:
- BUTTER. Butter and mushrooms should basically get married because together they taste like heaven. Use butter to brown those mushrooms and onions.
- Use a good pot. I used a dutch oven made with cast iron and it doesn’t have to be expensive for the mushrooms. When making a double recipe I use my slow cooker insert to brown those mushrooms.
- You don’t have to, but adding a tablespoon of butter to the slow cooker gives the rice a deliciously rich texture and keeps it moist.
- I use a regular long grain rice, you can certainly use brown rice as well – cook on high for 3 hours.
- I use dried thyme for the recipe, fresh thyme would also be delicious and make a great garnish as well.
Mushroom Rice Pilaf
Savory Mushroom Rice Pilaf Recipe: Fluffy rice kissed with butter, sweet onions, garlic, sherry, herbs, and wild mushrooms!
Check Out The Full Mushroom Rice Pilaf Recipe Below