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Wild rice with mushrooms

Wild rice with mushrooms


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Today I made a simple dish, to my taste. My two men don't really go for wild rice (it would be hard ... like they don't have teeth :))). But since I really like wild rice, I decided to cook for myself and my soul.
P.S. The men did not starve :).

  • 200-300 g mushrooms (I did not weigh them)
  • 1 onion
  • 2 cloves of garlic
  • 2 tablespoons tomato paste with pepper
  • 2 tablespoons soy sauce
  • thyme
  • basil
  • salt pepper
  • chili
  • 2 tablespoons olive oil
  • 1 cup basmati & wild rice
  • 2 cups water

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Wild rice with mushrooms:

Wash the rice well in cold water. We boil it in 2 cups of water and a little salt. Let it simmer for 15-20 minutes, then turn off the heat. Cover and let stand for another 10 minutes.


Meanwhile, prepare the mushrooms.

Peel an onion and cut it into juliennes. We cut the garlic into slices.

In a pan, heat the oil with 3 tablespoons of water and add the onion and garlic. Let it soften.


Then add the cleaned and sliced ​​mushrooms. Let it simmer until all the water left by the mushrooms decreases.

Then add the pepper paste and spices. Add the soy sauce and let it boil for a few more minutes. If necessary, we can add more salt.

Serve the hot mushrooms with the boiled rice.


BIO recipes: Wild rice with mushrooms and white sauce!

Many nutritionists and doctors warn us about the major difference between white and wild, unhusked rice. It seems that those who care about their health will have to give up white in favor of wild, a type of rice that contains a higher level of nutrients and lowers cholesterol.

Let's see what ingredients are needed to prepare an excellent meal from all points of view:
Necessary ingredients:

- 200 grams of BIO wild rice
- 3 tablespoons of BIO olive oil
- 300 grams of Champignon mushrooms or another type of mushrooms
- 3 cloves of garlic.

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Method of preparation:

Put the wild rice in a pot of cold water, rinse. Leave it for five minutes and then put it in a flat pan, in 3 tablespoons of heated olive oil. Leave it to harden for a while and then add water until it covers it.
Leave on medium heat until reduced. Remember that it is not white rice, so it will be a little stronger and it is normal.
Separately, fry the mushrooms with two tablespoons of olive oil and then add water gradually until they are completely penetrated, almost ripe.
The three cloves of garlic are cut into slices and added in the middle of the simmering mushrooms.
The rice is added in small bowls and then turned on the plates, with the bottom up. Remove the bowl after 2-3 minutes and get small domes of beautifully arranged rice. Next are the mushrooms and the white sauce that results from the stew with the garlic.
Great appetite!


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BIO recipes: Wild rice with mushrooms and white sauce!

Many nutritionists and doctors warn us about the major difference between white and wild, unhusked rice. It seems that those who care about their health will have to give up white in favor of wild, a type of rice that contains a higher level of nutrients and lowers cholesterol.

Let's see what ingredients are needed to prepare an excellent meal from all points of view:
Necessary ingredients:

- 200 grams of BIO wild rice
- 3 tablespoons of BIO olive oil
- 300 grams of Champignon mushrooms or another type of mushrooms
- 3 cloves of garlic.

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Method of preparation:

Put the wild rice in a pot of cold water, rinse. Leave it for five minutes and then put it in a flat pan, in 3 tablespoons of heated olive oil. Leave it to harden a little and then add water until it covers it.
Leave on medium heat until reduced. Remember that it is not white rice, so it will be a little stronger and it is normal.
Separately, fry the mushrooms with two tablespoons of olive oil and then add water gradually until they are completely penetrated, almost ripe.
The three cloves of garlic are cut into slices and added in the middle of the simmering mushrooms.
The rice is added in small bowls and then turned on the plates, with the bottom up. Remove the bowl after 2-3 minutes and get small domes of beautifully arranged rice. Next are the mushrooms and the white sauce that results from the stew with the garlic.
Great appetite!


Creamy mushroom soup and wild rice

This creamy soup is the ideal option for the days when you feel like something light, but full and nutritious!

The mushrooms go great with wild rice in a thick and creamy soup. This combination is light and perfect for evenings when you come back tired from work and don't have time to prepare dinner.

If you like creamy and hearty soups, then you should try this mushroom and wild rice soup. It is consistent enough to satisfy your hunger, but without feeling too full after consuming it. A soup with consistent ingredients is ideal for dinner, especially when you no longer have time to do something after returning from work. You prepare it on Sunday evening and you have dinner ready for a few busy evenings during the week.

Ingredients for creamy mushroom soup and wild rice:

2 cups and a half of water

50 grams of dried mushrooms and rehydrated beforehand in boiled water

1 kilogram of sliced ​​mushrooms

3 cloves of garlic, crushed

170 grams of wild rice or mix of basmati rice with wild rice

1/4 teaspoon white pepper

4 teaspoons cornstarch

1 cup liquid cream

Freshly chopped parsley (for garnish)

Method of preparation:

Put the butter in a saucepan and add the onion to the pan until it softens a little. Add the fresh mushrooms and garlic, stirring for 2 minutes. Add water, rice, mushrooms and water in which they have soaked (for extra flavor), salt and pepper. After it starts to boil, reduce the flame to low and leave the soup under the lid for 20-25 minutes.

Mix the starch in a bowl with cold water until it turns into a fine paste and add the mixture to the soup. Boil the soup for another 2 minutes until it thickens, and at the end add the liquid cream.


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Duck breast with wild rice and mushrooms

February has been claiming the label of "love month" for some time, with the well-known Valentine's Day and the Romanian Dragobete competing seriously. We all prepare to celebrate love and make consistent gifts to our loved one. We have another proposal: we believe that love and joy are in simple gestures and deserve to be celebrated every day.

That was the idea behind this month's recipe. A quick dish with simple ingredients, perfect to surprise your loved one. And because love goes through the stomach, Zoli from Sports & Grill was more than happy to show us the steps of the recipe.

Download the recipe, prepares the ingredients and utensils, puts a drop of passion and shows us on Facebook what came out. We promise you: the end result will be so good that you may forget about love and not want to share it with anyone!


Wild rice with grilled vegetables

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ingredients
(for two servings)

6 tablespoons wild rice (this is the only black commercially available mixture of white and wild rice)
500 ml. the water
salt
1 large eggplant
1 yellow pepper
1 capsicum
1-2 white or red onions
4-5 mushrooms or other mushrooms
2 zucchini
olive oil
fresh parsley or thyme

Dressing
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves of garlic
salt and pepper

Preparation time: 30 minutes

Put the rice to boil in a pot with the 500 ml. water and a little salt (very little because we will put in the dressing). Bring to the boil, turn on low heat and cover. It will be ready in about 16 minutes. See also on the package.

We make the dressing that we will use for both rice and vegetables. In a small bowl pour the olive oil, balsamic vinegar, crush the garlic and add salt and pepper. Mix well and set aside.

Meanwhile, we prepare the vegetables for the grill. Heat the grill. We wash and cut the vegetables: eggplant in thick slices, peppers in 4 slices each, zucchini long, we leave the mushrooms whole, but we remove the stalk and onion all the slices.

We place them on the grill and with a brush we grease the vegetables with a little olive oil. We turn on both sides until they become brown and juicy.

In the meantime, the rice is ready. We drain it and pour it into a bowl. Pour half of the dressing over and mix.

Put a portion of rice in a plate and arrange the vegetables nicely on top. We pour a little dresssing over them as well. Sprinkle with chopped parsley or thyme. I found curly parsley at the market and found it very nice. It also looked good over food.


Rice with mushrooms, seashells and parmesan

I discovered seafood quite late, as useful ingredients in the family kitchen. At first I was skeptical, my mother and grandmother not preparing such a thing in my parents' kitchen. Except for crayfish brought by me or a family friend, caught in the river, boiled and then pulled in butter, they did not cook. Not even the price was high enough, it didn't give me the guts to buy seafood, to experience something that I wasn't sure would catch on in the family.

Several years ago, I served some mussels at a festive meal (I guess the mussels were, after the appearance similar to the ones you find today by gallantry), in a brown sauce, in which garlic slices were washed, with a lot of sourness in it and a spoonful of pilaf prepared quite coarsely, put in the sauce. If it weren't for the white, sweet and cold wine in the glass, I would hardly have dared to taste the shellfish dish, the plate in front of me, although the sympathetic world at the table was clenching its teeth, turning its nose to one side, tasting fear of the dish and marveling at the special taste, which I personally did not notice. The culinary curiosity and the amateur chef in me won and I managed to swallow, with knots in my throat, about 70% of what was on the plate.

About 10 years ago, I watched some professional chefs cooking seafood and then I dared to attack some recipes. The culmination is that I liked what came out, I relapsed with all kinds of seafood, I even started to invent recipes.

Ingredients needed in the recipe: a packet of frozen shellfish (pre-frozen), rice, sheep's cheese, parmesan, mushrooms, bell peppers, onions, garlic, green dill, coarse salt, fresh butter, olive oil, peppercorns, lemon juice .

Finely chop the onion. Slice the garlic thinly. Cut the white mushrooms into thin slices.

In a saucepan with high edges, heat a mixture of olive oil and fresh butter. The oil is added so that the butter does not burn and catches a bad, rancid taste.

First cook the onion and garlic, so that they soften, without burning, then add the sliced ​​mushrooms and cook together. Add coarse salt and freshly ground peppercorns. Mix with a wooden spoon, being careful not to break the mushrooms. It spoils the appearance of the preparation. The mushrooms just need to soften a little, without browning.

For a special taste of the dish, sprinkle white wine on hardened mushrooms.

Rice not washed with cold water, add over hardened mushrooms.

Mix with a wooden spoon to lightly brown the rice.

Do not panic ! The rice will stick to the pan and the spoon, even if it is mixed continuously and firmly. Force the spoon a little, without breaking it, but remove the rice from the pan.

When the mixture becomes homogeneous and you can hardly detach it from the pan, without already being burned, add boiled water (1.5 cups to 1 cup of rice added to the preparation). Homogenize with a spoon and let it boil, on the right heat.

Finely chopped dill is added to the boiling liquid.

Stir in the rice periodically so as not to stick to the bottom of the pan, especially when the rice starts to swell and the liquid level is over. If necessary, because the rice is not boiled, add boiled water.

Frozen shells are thawed by thermal shock, immersing them in a sieve, in boiled water, with a little coarse salt, for 15-20 seconds.

The secret of cooking frozen seafood! Frozen seafood is usually preferred by the manufacturer before freezing. Left to thaw on its own, the seafood will harden during cooking. As soon as they have thawed by thermal shock, the seafood is sprinkled with fresh lemon juice to define their marine taste.

In a high skillet, fry in a mixture of olive oil and fresh butter, thinly sliced ​​garlic and thinly sliced ​​bell peppers.

Season with salt, freshly ground peppercorns, dried thyme.

The thawed shells and sprinkled with lemon juice, add over the slightly hardened pepper and garlic and mix on the right heat for 30 seconds. They can be sprinkled with white wine, sec.

Parmesan cheese (smoked sheep's cheese goes well, left to dry for a few days, after smoking) and sheep's cheese, put on a small grater.

In order for the rice to become creamy, the grated Parmesan and sheep's cheese, incorporated on the grater, is incorporated into the boiled and & # 8220inflated & # 8221 rice, almost sticky.

Mix with a wooden spoon to homogenize and for the cheese and parmesan to be incorporated into the mass of boiled rice, which becomes creamy. You can already feel the smell of sea, salt and boiled rice around.

The shells are also incorporated in the smoked mass, rice and parmesan.

The eternal wooden spoon is used to homogenize the mixture. Don't ask why the wooden spoon should be used and not the metal one. I have only one answer & # 8211 that's how I saw my mother and grandmother, other chefs through profile shows.

The preparation is left to rest for 10 minutes, during which time the tastes are homogenized.

It is enough time to prepare a seasonal salad or whatever salad everyone wants. Baked capsicums, preserved in sunflower oil and sprinkled with vinegar, would be welcome. Any combination of salad you make, served next to your shellfish dish, will be a delicious lunch. It is not wrong at dinner, if this dish is served.

The dish is served hot, with lemon juice (who wants more), with grated Parmesan and green dill, sprinkled on top.

A glass of white, dry, cold wine is always welcome.

Bon appetit gourmet brothers everywhere, wherever you are in the world! The taste buds are already activated, and the nostrils tremble with the breeze flowing from the pan. Impatience is over. The plate is in front of everyone. Professional gourmets, learners or just aspirants attack!


Duck breast with wild rice and mushrooms

February has been claiming the label of "love month" for some time, with the well-known Valentine's Day and the Romanian Dragobete competing seriously. We all prepare to celebrate love and make consistent gifts to our loved one. We have another proposal: we believe that love and joy are in simple gestures and deserve to be celebrated every day.

That was the idea behind this month's recipe. A quick dish with simple ingredients, perfect to surprise your loved one. And because love goes through the stomach, Zoli from Sports & Grill was more than happy to show us the steps of the recipe.

Download the recipe, prepares the ingredients and utensils, puts a drop of passion and shows us on Facebook what came out. We promise you: the end result will be so good that you may forget about love and not want to share it with anyone!