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Spicy Mushroom Rice Recipes

Updated on October 30, 2016
Chicken Thighs with Mushroom Rice
Chicken Thighs with Mushroom Rice

Chicken Thighs with Mushroom Rice

40 mins to make, serves 5

Ingredients

Gluten free

Meat

  • 5 Chicken thighs

Produce

  • 1/4 cup Cilantro or parsley, fresh
  • 1 lb Mushrooms, white

Canned Goods

  • 2 cups Chicken broth or vegetable broth

Pasta & Grains

  • 1 cup Jasmine rice

Baking & Spices

  • 1/4 tsp Salt
  • 1 Salt and pepper

Oils & Vinegars

  • 1 tbsp Olive oil

Liquids

  • 1/2 cup Water

Instructions

  1. Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom. Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).
  2. To the same (now empty) skillet, add thinly sliced mushrooms, sprinkle lightly with a pinch of salt, and cook on medium heat for about 1-2 minutes, until mushrooms soften.
  3. To the same skillet (with mushrooms), add chicken broth, water, uncooked rice, 1/4 teaspoon salt. Bring to boil. Mix everything well. Put chicken thighs on top, skin-side up, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).
  4. Remove the chicken from the skillet. Stir the rice really well, taste and season with more salt and pepper if desired. Put chicken thighs back to the skillet. Sprinkle with chopped fresh cilantro or parsley before serving.

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Mushroom Risotto
Mushroom Risotto

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

40 mins to make, serves 4

Ingredients

Meat

  • 5 slices Bacon, cooked
  • 4 Chicken thighs

Produce

  • 6 oz Mushrooms, white
  • 5 sprigs Thyme, fresh

Baking & Spices

  • 1 tsp Italian herb seasoning
  • 1/8 tsp Salt
  • 1 Salt and pepper

Oils & Vinegars

  • 1 tbsp Vegetable oil

Dairy

  • 1 cup Heavy cream

Instructions

  1. Preheat oven to 350 F.
  2. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned.
  3. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center.
  4. In the mean time, make the mushrooms sauce:
  5. Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting - to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once.
  6. Add chopped cooked bacon to the skillet.
  7. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed.
  8. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

Spicy Mushroom Rice

Serves 4

Ingredients

Produce

  • 1 Jalapeno
  • 1 Shallot
  • 10 oz White or button mushrooms

Condiments

  • 1 tbsp Soy sauce

Pasta & Grains

  • 4 cup White rice, cooked

Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 1 tsp Salt

Dairy

  • 2 tbsp Butter

Beer, Wine & Liquor

  • 1/4 cup Marsala wine

Instructions

  1. Start by melting the butter in a large skillet over medium-high heat.
  2. Add in the sliced mushrooms and let brown, stirring, for 10 minutes.
  3. Next add the shallot, jalapeno, salt and pepper and let cook for another minute or two.
  4. Deglaze the skillet with the Marsala wine and let reduce for 2 minutes.
  5. Add the soy sauce and stir, then add the cooked rice.
  6. Stir together and then season with more salt and pepper to taste if needed.


Toasted Brown Rice with Mushrooms & Thyme

1 hr to make

Ingredients

Vegan, Gluten free

Produce

  • 8 oz Crimini mushrooms
  • 3 tbsp Flat-leaf parsley
  • 2 Garlic cloves
  • 1 tbsp Thyme, fresh
  • 1/2 Yellow onion

Canned Goods

  • 1 cup Vegetable broth

Pasta & Grains

  • 1 cup Brown rice

Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Salt

Oils & Vinegars

  • 1 1/2 tsp Olive oil

Liquids

  • 1 cup Water

Instructions

  1. Heat ½ teaspoon olive oil in a medium saucepan set over medium heat. Add the onions and cook until soft, 4 to 5 minutes. Add the garlic and cook for 30 seconds.
  2. Add the rice and cook, stirring constantly, for 1 minute.
  3. Stir in the vegetable broth and water. Bring to a boil, cover saucepan and reduce heat to low.
  4. Cook until all of the liquid is absorbed, about 50 minutes.
  5. Heat 1 teaspoon olive oil in a large nonstick skillet set over medium-high heat.
  6. Add the mushrooms and cook until starting to brown, about 4 minutes. Stir in the thyme and cook for 30 seconds.
  7. Add the mushrooms, parsley, salt and pepper to the rice, and stir to combine. Serve.

Perfect Mushroom Risotto

35 mins to make, makes 6

Ingredients

Vegetarian, Gluten free

Produce

  • 1 lbs Mushrooms
  • 3 tbsp Parsley of your choice or chives
  • 2 Shallots

Canned Goods

  • 6 cups Chicken or vegetable broth

Pasta & Grains

  • 1 1/2 cup Arborio rice

Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Salt

Dairy

  • 4 tbsp Butter
  • 1/4 cup Parmesan cheese

Beer, Wine & Liquor

  • 1/2 cup White wine or cooking wine, dry

Instructions

  1. In a saucepan, warm the broth over medium heat.
  2. Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices. Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned. Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute. Remove mushrooms and set aside.
  3. Reduce heat to medium and add 1 tablespoon olive oil.
  4. Stir in the shallots. Cook about 1 minute or until shallots begin to soften. Add rice, stirring to coat with oil, about 2 minutes.
  5. Pour in the wine, stirring constantly until the wine is fully absorbed.
  6. Return heat to medium-high and using a mug or measuring cup add between ½-3/4 cup broth to the rice (I added ¾ cup), and stir until the broth is absorbed. Continue adding the hot broth one scoopful at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth. When you've got almost all the broth added, begin turning the heat down to medium if necessary. After about 20 minutes or so, the rice will be al dente.
  7. Turn off the heat and stir in the mushrooms. Season with salt and pepper. (At this point, if you want a vegan meal, this is done and perfectly tasty.)
  8. Add the butter, parsley or chives and parmesan.

Wild Rice, Mushroom & Broccoli Skillet Side

Ingredients

Produce

  • 1 1/2 cups Broccoli florets
  • 2 Green onions
  • 6 oz Portobello mushrooms
  • 1/2 tsp Thyme, dried

Canned Goods

  • 2 1/4 cups Swanson natural goodness chicken broth, bottled

Pasta & Grains

  • 1 cup Wild rice

Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Salt

Oils & Vinegars

  • 1 tbsp Olive oil

Nuts & Seeds

  • 1/4 cup Walnuts

Dairy

  • 2 tbsp Butter

Other

  • whole)

Instructions

  1. Add the uncooked wild rice, 2 cups broth, and olive oil to a pan. Stir and cook according to package directions.
  2. When the rice has about 5 minutes left of cooking time, steam the broccoli, just slightly, in the microwave for a minute or so. Remove and drain. Chop into small pieces, including the stem.
  3. Add the butter to a large skillet over medium heat. When melted, add all but just a few pieces of the green onion. Cook for about 3 minutes.
  4. Add the mushrooms to the skillet along with the 1/4 cup of remaining broth. Cook for 2 minutes, then add the broccoli, thyme, salt, and black pepper. Stir to combine, and cook for another minute or so, to warm through.
  5. Add 2 cups of the cooked rice to the skillet (reserve the remaining rice for another use). Toss to combine and cook for a minute or so to warm through. Add the walnut pieces, mix, and transfer to a serving bowl.
  6. Serve warm garnished with the remaining green onion pieces.

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