Posts Tagged ‘rice’

Mushrooms with Long Grain and Wild Rice

Looking for a holiday dish that is quick and easy to pull together? Robyn from Add a Pinch shares a flavorful mushroom side dish that is sure to please!

Ingredients:
2 (6-ounce) packages long grain and wild rice with seasonings
2 tablespoons olive oil
1 tablespoon butter
½ medium onion, diced
2 cloves garlic, minced
12 ounces fresh mushrooms, sliced
½ cup chicken stock
½ teaspoon Kosher salt
½ teaspoon dried thyme
1 tablespoon chopped fresh parsley, optional

Instructions:
Prepare wild rice according to package instructions in a 3-quart saucepan. Meanwhile, in a 12-inch skillet over medium heat, add olive oil and butter and sauté onion until tender, about 3 minutes. Stir in garlic and mushrooms and cook until tender, about 7 to 10 more minutes. Pour in chicken stock, salt and dried thyme and cook until the chicken stock is reduced by about half. Remove from heat and stir mushroom mixture into the cooked rice and top with fresh parsley, if using. Serve warm.

Curried Chicken with Raisins and Mushrooms (Foodservice portion)

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 24 servings

Serving size: 1 ½ cups

Ingredients

  • 10 cups chicken broth, lower sodium
  • 6 cups Sun-Maid raisins
  • 1/2 cup curry powder
  • 3 tablespoons olive oil, extra virgin or virgin
  • 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
  • 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
  • 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
  • 3 medium red bell peppers, cut to ¾” squares
  • 12 cups instant whole grain brown rice

Directions

1. Heat oven to 350°F.  In a large pot, bring chicken broth, raisins and curry powder to a boil.

2. Meanwhile, heat olive oil in large skillet over medium high heat.  Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.

3. Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.

4. Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.

Tip: This can be made on the stovetop in a large rondeau if you’d prefer.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Family portion

Curried Chicken with Raisins and Mushrooms

A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.

Yield: 4 servings

Serving size: 1 1/2 cups

Ingredients

1 ½ tsp olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
½ medium red bell pepper, cut to ¾” squares
2 cups chicken broth, lower sodium
1 cup Sun-Maid raisins
2 cups instant whole grain rice
1 ½ Tbsp curry powder

Directions

Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving. *Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.

Nutrition Facts:

Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g

Foodservice portion