773 mushroom rice recipes

One-pot white rice pilaf cooked with chicken broth, sautéed mushrooms, garlic, and fresh parsley. The rice absorbs all the savory flavors as it simmers for fluffy, restaurant-quality results.

Quick side dish with cooked brown rice sautéed in margarine with mushrooms and green onions. Simple, nutty, and ready in 20 minutes using leftover rice.

Leftover rice is great for making fried rice, add whatever veggies you have in the fridge or freezer. Any your favorite stir-fry sauce or a combination of sauce binds everything together, scrambled eggs is always a great addition to add. Quick and easy to put together, and goes well with any Chinese dishes.

Wild rice, mushroom and egg mixture, sprinkling Parmesan cheese and prosciutto on top, under boiling melted cheese with brown edges prosciutto, there are all the nutrition you need as a breakfast, wild rice gives you extra fiber, a good start of a day.

A quick and easy way to make your leftover rice into a delicious one pan meal. Feel free to add cooked meat. For a meatless version, add some scrambled eggs or browned tofu cubes.

The combination of cashews, lentils, brown rice and other spices was delicious. Right balance of the flavor and the texture, we used cherry tomatoes instead, that's what we had on hand. It's a tasty yet nutritious meal.

Looking for this thin brown rice noodles in Asian supermarket. The noodles are cooked with sauteed and browned mushrooms and chicken or vegetable stock. Serve it with some cucumber that adds some refreshing taste!

Peppers are always versatile with the benefit of being fat free and full of vitamin A and C, a fail safe when catering for most dietary restrictions. This pleasing simple dish can be a healthy light meal or a filling addition to a protein based meal.

Butter-sauteed mushrooms simmered with sherry and white pepper, tossed with fluffy rice and mushroom liquid. A simple, elegant side dish ready in 30 minutes.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Broiled stuffed mushrooms filled with seasoned rice, chopped nuts, chili sauce, and lemon juice, drizzled with melted butter. A savory bite-sized appetizer.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Vegetarian rice and mushroom burgers made with brown rice, carrots, whole wheat bread crumbs, and a touch of cayenne. Broiled until golden and crisp on the outside.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.