Dream Mushroom Vegetable Broth Pulao Pilaf With Parsley And Yogurt Food

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MUSHROOM PILAF



Mushroom Pilaf image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons butter
3 cloves garlic, finely minced
2 medium onions, chopped
1 pound cremini mushrooms, roughly chopped
1 pound white mushrooms, roughly chopped
8 ounces shiitake mushrooms, stems removed, roughly chopped
2 cups long-grain rice
1/2 cup white wine
3 cups chicken stock
1/4 teaspoon turmeric
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

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.

SWEET SPICED MUSHROOM AND APRICOT PILAF



Sweet Spiced Mushroom and Apricot Pilaf image

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

1 to 2 ancho chiles, stems discarded
1 ounce/30 grams dried porcini mushrooms
2 cups/480 milliliters chicken or vegetable stock
Kosher salt and freshly ground black pepper
1 pound/450 grams oyster mushrooms, roughly torn into separate stems
5 large portobello mushrooms, stems discarded, each cap roughly broken up into 6 chunks
1 large yellow onion, peeled, halved and cut into 1/4-inch/1/2-centimeter-thick slices
5 ounces/140 grams dried apricots (the plump orange kind), quartered
10 garlic cloves, peeled
3 cinnamon sticks
4 whole star anise
1/2 cup plus 2 tablespoons/150 milliliters olive oil
1 3/4 cups/340 grams basmati rice, washed until water runs clear, then drained well
3 scallions, trimmed, then thinly sliced at an angle
1/4 cup/5 grams loosely packed parsley leaves, picked with some of the stem attached

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.

FRESH MUSHROOM RICE PILAF



Fresh Mushroom Rice Pilaf image

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

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

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

MUSHROOM RICE PILAF



Mushroom Rice Pilaf image

Delicious side dish of rice infused with the flavors of mushrooms and almonds. Perfect with beef.

Provided by lorenzaavila

Time 25m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • In a heavy saucepan, heat the oil and butter, add the onion and mushrooms and sauteed until soft and translucent.
  • Pour in the rice and stir to coat the granules well. Cook until the edges of the rice grains have turned translucent, but not toasted.
  • Add the stock and salt. Cover the pan tightly, placing a sheet or two of paper toweling under the lid, reduce the heat to low and cook until all the liquid has evaporated and grains are tender.
  • Correct the seasonings. Toss the rice with a fork and fold in the sauteed almonds and parsley.

LEMONY MUSHROOM PILAF



Lemony mushroom pilaf image

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

500ml vegetable stock
1 onion , sliced
300g mixed mushrooms , sliced
2 garlic cloves , crushed
200g mixed basmati rice and wild rice
zest and juice 1 lemon
small bunch snipped chives
6 tbsp light soft cheese with garlic and herbs

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 PILAF



Mushroom Pilaf image

While combing through my grandmother's recipes, I ran across something I hadn't seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her "pretty pilaf." I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9

1 cup chopped onion
1 cup uncooked long grain rice
1 ounce uncooked spaghetti, broken into 1-inch pieces (about 1/2 cup)
1/4 cup butter
1 can (14-1/2 ounces) chicken broth
1 jar (6 ounces) sliced mushrooms, drained
1/2 cup water
1/4 teaspoon salt
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown. , Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.

Nutrition Facts : Calories 165 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 430mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MUSHROOM PASTA PILAF



Mushroom Pasta Pilaf image

This recipe is based on one from Rachael Ray, but I changed it around quite a bit to suite our tastes and what I had on hand. Anyway, this works on its own as a main dish or as a side dish with beef or chicken. It's quite hearty!

Provided by Jainagirl

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

8 ounces white button mushrooms, sliced
5 ounces shitake mushrooms, sliced
1 medium onion, diced, Vidalia preferred
2 garlic cloves, put through press
1 lb thin spaghetti, broken into 2-inch pieces, Barilla preferred
2 (14 1/2 ounce) cans beef broth or 2 (14 1/2 ounce) cans chicken broth
1 cup water
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
sea salt
black pepper, freshly ground
2 1/4 ounces slivered almonds, toasted in a dry skillet over medium-low heat
5 ounces arugula
1/2 lemon, juiced and juice strained
extra virgin olive oil

Steps:

  • In large saute pan with a tight-fitting cover, sauté broken pasta in aabout 1 tablespoon extra virgin olive oil over medium-low heat until golden. Remove and reserve.
  • Add onion and saute until tender. Add garlic and saute 1 minute.
  • Add mushrooms and saute until tender and liquid they give off cooks off.
  • Season mixture to taste with sea salt and freshly ground black pepper.
  • Add broth and 1 cup plain water, worcestershire sauce and wine. Stir until blended. Bring to a boil. Reduce heat to simmer. Cover and cook over medium-low heat until liquid is absorbed, about 15 - 20 minutes. If pasta is not al dente at end of cooking time, add 1/2 cup water and cook, covered, until absorbed. If some liquid remains, uncover and reduce over medium heat, stirring often, until liquid is evaporated.
  • Just before serving, drizzle greens with about 2 to 3 teaspoons olive oil and 2 to 3 teaspoons lemon juice to taste. Toss very gently.
  • Serve pasta in bowls, topped with dressed greens and sprinkled with toasted almonds. Optional: Sprinkle with grated blend of parmesan and romano cheese.

Nutrition Facts : Calories 583.7, Fat 11.4, SaturatedFat 1.3, Sodium 804.2, Carbohydrate 88.1, Fiber 3.8, Sugar 4.1, Protein 31.5

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