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Rice with mushrooms

Rice with mushrooms

I chose to cook this recipe
of rice with mushrooms in a way
as traditional as possible. And the mushrooms
I fried them in a little olive oil,
only a few minutes to
keep the intense taste of mushrooms.

  • champinion mushrooms, approx. 15 pcs. medium, cut not too thin slices
  • 150 g pre-cooked rice with long grain
  • 2 small carrots, cut into cubes
  • 1 slice of celery, cut into cubes
  • 1 white onion, finely chopped
  • fresh, chopped parsley
  • olive oil
  • sea ​​salt and freshly ground black pepper

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice with mushrooms:

In the bowl in which you will cook the rice, put a little olive oil and add the onion, after it becomes transparent, add the carrots and celery, stir from time to time, and wait until the vegetables are soft. Wash the rice and place it over the vegetables. Stir, and after 1 minute add hot water to cover the rice. When the water has dropped, add another, the same amount. Continue to add water, until the rice is cooked inside. Boiling the rice takes about 30 minutes. When the rice has 10 min. until ready, put in a large pan olive oil and fry the mushrooms. Stir from time to time, and do not leave them on the fire for more than 10 minutes, season with salt and pepper and serve immediately with the rice. Put the parsley in the rice when it is ready, and mix well, add more salt if needed.

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Rice with mushrooms 2


Mushroom rice is a simple and tasty recipe that can be served as such or as a steak garnish & # 8230 or why not, accompanied by a salad. I prefer to eat it like this, without meat, I find it quite filling and I like to taste the mushrooms because I love mushrooms. You can prepare it with canned mushrooms or fresh mushrooms just like me, I used champignions but it can also be made with pleurotus.

The preparation method is very easy, you just have to respect the proportions for rice, from 1 to 3, ie 3 cups of water or soup are added to a cup of rice. Otherwise a larger pan or pan, with thick walls, and 20 minutes available :)

You can juggle the ingredients, I added a piece of grated carrot and 2 cloves of garlic and at the end I put a spoonful of grated Parmesan cheese that gave it an extra taste.

  • 500g mushrooms
  • 200g long grain rice (a full 200ml cup)
  • 1 small piece of carrot (optional)
  • 1 onion
  • 2 cloves of garlic
  • oil
  • salt pepper

Finely chop the onion, wash the mushrooms and cut them into slices, wash the rice in several waters.
Heat the oil in a pan with thicker walls, add finely chopped onion. Let it cook for 1 minute, then add the sliced ​​mushrooms. Of course it will seem like a lot but they decrease when they are cooked. Let them cook, stir from time to time and when the liquid has dropped add the grated carrot and garlic cloves (you can put them at the beginning with the onion), salt and pepper. Leave for 1 minute and add the rice. Mix and add 3 cups of water (the cup with which I measured the rice), then cover the pan or pan with a lid, increase the heat until it boils then reduce it to a minimum and let it cook for 15 minutes until the rice is ready. .

Turn off the heat, if necessary add more salt and of course the cherry on the cake Parmesan.

Of course, I added the Parmesan thing later, in the year I wrote the recipe I rarely used it, then I caught its taste and stayed true to it :)

Cover and leave for another 10 minutes, come to a maximum of 5 if you are very hungry and then serve.

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Rice with nettles and mushrooms

If it's spring and it's fasting, then let's use the ingredients that nature offers us during this period. Now we have chosen nettles, which can be included in many types of food, and we thought of mixing them with rice and mushrooms.

TABLE FOR: 4

READY IN: 30 minutes

DIFFICULTY: Relaxed

Ingredient list

• 300g nettles
• 1 yellow onion
• 2 green onions
• 1 carrot
• 2 tablespoons sunflower oil
• 200g of rice
• 600ml water
• 2 large mushrooms
• pepper
• Maggi The Secret of Vegetable Taste

How do you prepare?

1. Finely chop the onion and put it in the pan with the oil and a little water until it becomes translucent.
2. Wash the mushrooms and carrots, finely chop and add on the fire over the onion
3. Add the rice and water and bring to a boil
4. Add the finely chopped and chopped nettles after the rice is cooked and leave it on the fire for another 5 minutes, stirring constantly.
5. Add a little pepper and Maggi The Secret of Vegetable Taste to taste.

Nettle and mushroom rice is filling and tasty. It can be served as a side dish, but also with a fresh spring salad.


Brown rice with mushrooms, an easy recipe for family dinner

Creamy, delicious and healthy, this brown rice recipe with mushrooms requires little cooking knowledge. The ingredients presented below are enough for 4-6 servings, the cooking time being about 20 minutes.

The preparation will be ready in another 60 minutes, the perfect interval to play with the little ones. Here are the steps you need to take to make this dish in your own kitchen!

Ingredients for brown rice with mushrooms:

3 tablespoons olive oil
1 small yellow onion, chopped
2 cloves of garlic, chopped or crushed
5 cups of juice from a vegetable / water soup
1 1/2 cups brown rice with short grain
400 grams of sliced ​​Cremini mushrooms
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine (optional)
3 tablespoons unsalted butter
2 teaspoons Tamari soy sauce
1 teaspoon sea salt
freshly ground black pepper to taste
4 sprigs of fresh oregano

4 steps to prepare brown rice with mushrooms:

1. Preheat the oven to 190 degrees Celsius and place a shelf in the middle of the oven. In a heat-resistant pan, add 1 tablespoon of olive oil over medium heat and add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes, then add the chopped garlic. Leave it on the fire for 2-4 minutes or until the onion is well browned.

2. Add 4 cups of soup juice to the pan, cover with a lid and bring to a boil over medium-high heat. Turn off the heat and add the rice. Cover the bowl and leave in the oven until the rice is tender for 65-70 minutes.

3. In the last 20 minutes, prepare the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the cleaned and sliced ​​mushrooms to the pan with a pinch of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have absorbed most of their own juices for about 13 minutes.

4. Remove the pot from the oven, pour the rest of the soup juice, Parmesan, wine, butter, soy sauce, salt and a generous amount of pepper. Stir vigorously for 2-3 minutes, until the rice is creamy and thickens. Stir in the remaining mushrooms and juices. Season to taste with salt and pepper and sprinkle with fresh oregano leaves.

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Rice with nettles and mushrooms

If it's spring and it's fasting, then let's use the ingredients that nature offers us during this period. Now we have chosen nettles, which can be included in many types of food, and we thought of mixing them with rice and mushrooms.

TABLE FOR: 4

READY IN: 30 minutes

DIFFICULTY: Relaxed

Ingredient list

• 300g nettles
• 1 yellow onion
• 2 green onions
• 1 carrot
• 2 tablespoons sunflower oil
• 200g of rice
• 600ml water
• 2 large mushrooms
• pepper
• Maggi The Secret of Vegetable Taste

How do you prepare?

1. Finely chop the onion and put it in the pan with the oil and a little water until it becomes translucent.
2. Wash the mushrooms and carrots, finely chop and add on the fire over the onion
3. Add the rice and water and bring to a boil
4. Add the finely chopped and chopped nettles after the rice is cooked and leave it on the fire for another 5 minutes, stirring constantly.
5. Add a little pepper and Maggi The Secret of Vegetable Taste to taste.

Nettle and mushroom rice is filling and tasty. It can be served as a side dish, but also with a fresh spring salad.


Mushrooms with rice

Oanap85 participated in our contest with this delicious fasting recipe.

ingredients
-500 gr mushroom mushrooms
-100 gr rice, long grain
-1 onion
-200 ml tomato juice
-if you have vegetable pots for the winter, if not fresh vegetables (peppers, a carrot, parsley, celery)
-salt
-pepper
-oil
Method of preparation
Wash all the ingredients, clean the onion and finely chop it and put it to cook for a minute in a pan with 2.3 tablespoons of oil, cut the mushrooms into slices or cubes and put them over the onion, cover and let 3.4 minutes cook together with onions then add tomato juice salt and pepper (you can put instead of tomato juice and a tablespoon of tomato paste mixed with water) and 2.3 tablespoons of vegetables or 200 g of fresh vegetables grated, ( attention: the vegetables should not be salted, if it is salty do not add salt and add vegetables so that the food is not too salty) let it boil for about 15 minutes, meanwhile the mushrooms leave the water, then add the rice and cover (if you think you need more water, add more water to be hot), leave it for another 10 minutes until the rice swells and draws all the water, then turn off the heat, sprinkle chopped parsley on top.


Brown rice with mushrooms, an easy recipe for family dinner

Creamy, delicious and healthy, this brown rice recipe with mushrooms requires little cooking knowledge. The ingredients presented below are enough for 4-6 servings, the cooking time being about 20 minutes.

The preparation will be ready in another 60 minutes, the perfect interval to play with the little ones. Here are the steps you need to take to make this dish in your own kitchen!

Ingredients for brown rice with mushrooms:

3 tablespoons olive oil
1 small yellow onion, chopped
2 cloves of garlic, chopped or crushed
5 cups of juice from a vegetable / water soup
1 1/2 cups brown rice with short grain
400 grams of sliced ​​Cremini mushrooms
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine (optional)
3 tablespoons unsalted butter
2 teaspoons Tamari soy sauce
1 teaspoon sea salt
freshly ground black pepper to taste
4 sprigs of fresh oregano

4 steps to prepare brown rice with mushrooms:

1. Preheat the oven to 190 degrees Celsius and place a shelf in the middle of the oven. In a heat-resistant pan, add 1 tablespoon of olive oil over medium heat and add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes, then add the chopped garlic. Leave it on the fire for 2-4 minutes or until the onion is well browned.

2. Add 4 cups of soup juice to the pan, cover with a lid and bring to a boil over medium-high heat. Turn off the heat and add the rice. Cover the bowl and leave in the oven until the rice is tender for 65-70 minutes.

3. In the last 20 minutes, prepare the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the cleaned and sliced ​​mushrooms to the pan with a pinch of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have absorbed most of their own juices for about 13 minutes.

4. Remove the pot from the oven, pour the rest of the soup juice, Parmesan, wine, butter, soy sauce, salt and a generous amount of pepper. Stir vigorously for 2-3 minutes, until the rice is creamy and thickens. Stir in the remaining mushrooms and juices. Season to taste with salt and pepper and sprinkle with fresh oregano leaves.

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Brown rice with mushrooms, an easy recipe for family dinner

Creamy, delicious and healthy, this brown rice recipe with mushrooms requires little cooking knowledge. The ingredients presented below are enough for 4-6 servings, the cooking time being about 20 minutes.

The preparation will be ready in another 60 minutes, the perfect interval to play with the little ones. Here are the steps you need to take to make this dish in your own kitchen!

Ingredients for brown rice with mushrooms:

3 tablespoons olive oil
1 small yellow onion, chopped
2 cloves of garlic, chopped or crushed
5 cups of juice from a vegetable / water soup
1 1/2 cups brown rice with short grain
400 grams of sliced ​​Cremini mushrooms
1 cup freshly grated Parmesan cheese
1/2 cup dry white wine (optional)
3 tablespoons unsalted butter
2 teaspoons Tamari soy sauce
1 teaspoon sea salt
freshly ground black pepper to taste
4 sprigs of fresh oregano

4 steps to prepare brown rice with mushrooms:

1. Preheat the oven to 190 degrees Celsius and place a shelf in the middle of the oven. In a heat-resistant pan, add 1 tablespoon of olive oil over medium heat and add onion and a pinch of salt. Cook, stirring occasionally, for 10 minutes, then add the chopped garlic. Leave it on the fire for 2-4 minutes or until the onion is well browned.

2. Add 4 cups of soup juice to the pan, cover with a lid and bring to a boil over medium-high heat. Turn off the heat and add the rice. Cover the bowl and leave in the oven until the rice is tender for 65-70 minutes.

3. In the last 20 minutes, prepare the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the cleaned and sliced ​​mushrooms to the pan with a pinch of salt. Cook, stirring occasionally, until the mushrooms are darker in color, fragrant and have absorbed most of their own juices for about 13 minutes.

4. Remove the pot from the oven, pour the rest of the soup juice, Parmesan, wine, butter, soy sauce, salt and a generous amount of pepper. Stir vigorously for 2-3 minutes, until the rice is creamy and thickens. Stir in the remaining mushrooms and juices. Season to taste with salt and pepper and sprinkle with fresh oregano leaves.

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One recipe a day: Baked rice with mushrooms and chicken

Do you like rice? Are you a risotto fan? Here is a delicious food and very easy to make, excellent for a busy day when you want good food, homemade. For a plus in terms of health, use brown rice, but the food is very good with regular rice.

For 4-6 servings you need a piece of butter, two tablespoons of oil, a finely sliced ​​large onion, a clove of minced garlic, a chicken breast, boneless and skinless, cut into wide pieces, 300 grams of rice, 200 milliliters of white wine (worth putting wine for good and aromatic taste), 400 grams of large chopped mushrooms, a tablespoon of dried thyme, a liter of chicken soup (or water and soup concentrate), three tablespoons grated Parmesan cheese and greens for appearance.

Put the butter and oil in a large saucepan. Cook onion and garlic for five minutes, add thyme, salt and pepper. Then put the chicken and keep it on the fire for another five minutes.

Add the rice and keep everything on high heat for 2-3 minutes. Put the wine and mix until everything is absorbed. Add the mushrooms and immediately pour 3/4 of the chicken soup. Cook over low heat for 30-40 minutes, until the liquid drops and the rice is ready. Mix occasionally.

Top up with the rest of the soup only if it needs to be boiled, but let the food drain well. When ready, add the Parmesan cheese and mix gently. Serve immediately, with fresh greens.

You can give up the wine and replace it with chicken soup. If you have no problems with your figure, do not remove the skin from the chicken. Any dry, grated cheese can be used instead of Parmesan.


Rice with mushrooms

This mushroom rice is a rice soup with marigolds and vegetables. A vegan, totally vegetarian recipe for this delicious dish with a spoon to fight the cold.

  • Ana Valdes
  • Cuisine: Spanish
  • Recipe type: rice
  • Calories: 160
  • Gates: 4
  • Cooking time: 45M
  • Total time: 45M

Ingredients

  • 150 g of clean and chopped marigolds
  • 50 g onions
  • 75 g carrots
  • Garlic cloves 1
  • 50 ml (half a glass) of olive oil
  • 1 tablespoon tomato sauce
  • 200 g of rice
  • 1 liter of water
  • salt
  • pepper
  • a few strands of saffron or a pinch of food coloring

Preparation

Put the oil in the glass and heat it for 3 minutes, Varoma temperature, speed 1.

Add the peeled garlic clove, onion and carrot, peel and cut into large pieces and crush over 5 seconds at speed 5.

Then fry for 5 minutes 100º, spoon speed, turn left. With a glass.

Add a tablespoon of roasted tomatoes, mushrooms and half a teaspoon (of coffee) of salt. programmer 10 minutes, 100º, spoon speed, turn left. With a glass. When there are 30 seconds left, add half a teaspoon of paprika.

Add a liter of water and 1 teaspoon and a half of salt. We cook for 12 minutes, 100º, spoon speed, turn left. With a glass.

Taste the broth, grind the salt, add the saffron or food coloring and add the rice. We cook for 14 minutes, 100º, spoon speed, turn left. With a glass.


Rice with mushrooms & # 8211 neither risotto nor pilaf

As I said in the title, this food rice with mushrooms it's neither real risotto nor pilaf. He has some of both instead. When I did, I knowingly deviated from the letter of the cookbook. What came out: a creamy and delicate rice, interrupted from place to place by the slightly firmer texture of the lightly browned mushrooms. How did this happen? Read on.

What do you need?

  • 100 g (about a cup) round grain rice
  • 100 - 150 g mushroom mushrooms
  • 1 bunch green onions
  • 1 link green garlic
  • 20 + 20 g butter
  • 1 tablespoon vegetable oil (from grape seeds or olives)
  • 150 mL white wine, sec
  • 1 L chicken soup (or vegetable - missing: 1 L hot water)
  • 75 g Parmesan (or Grana Padano)
  • ½ green parsley link
  • Salt and pepper - to taste.

From the indicated quantities results 2 & # 8211 3 portions of main course, or 3 & # 8211 4 portions of garnish, depending on the degree of hunger of the diners.

How do you proceed?

Peel and wash the onion and garlic, then cut them into thin slices (keep about half of the green onion rings to finish the dish).

Wipe the mushrooms well, removing the soil from them and slice them to 2-3 mm thick.

In a non-stick pan, in a tablespoon of oil, heat half the amount of butter (20 g).

In the mixture of oil and melted butter, sauté, on the right heat, first the green onion (2 minutes), then add the green garlic and cook for 1 minute, stirring constantly.

Add the sliced ​​mushrooms and cook them for another 7-8 minutes, until almost all the water they contain evaporates.

Add the rice and stirring constantly, cook everything for 2 minutes, then quench with wine.

Allow the alcohol to evaporate and the rice to absorb the liquid from the pan for about 7 to 8 minutes, then reduce the heat to low, add the hot soup and cover the pan with a lid.

From now on, without stirring in the pan, let everything simmer until the rice is well cooked and has absorbed almost all the soup.

All this will take you about an hour, in which you check from time to time the contents of the pan, without stirring - if the pan is good, enough soup and low heat, the rice will not catch, nor will it smoke.

While the rice is falling, you can see that you are calm about other things, not before you give the Parmesan cheese through a small grater and wash, drain and chop the green parsley.

After the rice has dropped properly, adjust the salt and pepper to taste and add the rest of the butter. Stir until the butter melts and is incorporated into the rice.

Add the grated Parmesan cheese and add it.

Then add the green onion tails, chopped parsley, mix everything well, take the pan off the heat and keep it covered for another 3-4 minutes until serving.

It can be served as a main course, but it also works as a side dish. I combined it with some turkey meat (pulp) chopped and browned in a cauldron in duck lard. It went very well, paired with a glass of semi-dry Pinot Noir. As a main course, however, it goes very well with a dry or semi-dry Sauvignon Blanc.
Have fun and see you healthy again!


Video: EASY Mushroom Rice Recipe!! Perfect Side-Dish for Seafood, Chicken, Beef u0026 Lamb!! (October 2021).