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Mushroom Rice Recipe

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This Mushroom Rice Recipe is often called Mushroom Rice Pilaf as it is prepared in the same way as pilaf is cooked. …
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  • The ideal #vegan dish: Miso-Roasted Cauliflower 🍽😍 Ready in 30 minutes with only 6-ingredients! #thetasty6 💥 My favorite version of the whole-roasted cauliflower foodie trend! Such an easy and delicious way to prepare this veggie! 🌱 —— Ingredients: 1 medium-sized cauliflower head 2 Tbsp olive oil 1/2 tsp sea salt .
Miso-Tahini Sauce: 3 Tbsp tahini 1 tsp brown rice miso 1 tsp lemon juice 1 tsp date syrup 5-6 Tbsp water (depending to desired consistency) —— Instructions: 1.Wash your cauliflower and trim the leaves so that it stands straight. 2.Fill a large pot with water (until ¾ full) and bring to boil. Once boiling, carefully add in the whole cauliflower head. Boil for 10-12 minutes (depending on the size of your cauliflower) and drain when done. 3.Preheat your oven to 200°C/390°F and line a baking sheet with paper. 4.Place your cauliflower on the sheet and gently massage the olive oil into the head. Sprinkle some salt on top and bake in the oven for 7 minutes. 5.In the meantime prepare your miso sauce by mixing all ingredients together. Take the cauliflower out of the oven and gently brush the sauce on top and the sides. Place back into the oven and bake for another 7-10 minutes until golden brown on top. —— #thetastyk #veganism #veganrecipes #govegan #vegansofig #vegansofinstagram #yummy #whatveganseat #plantpowered #eatclean #instafood #plantbased #veganfoodvideos #veganvideos #worldwideveganfood #instahealth #veganfoodlovers #veganfoodporn #veganfoodspot #veganfoodshare #bestofvegan by @thetastyk
  • Tomato Spinach Chicken Spaghetti 🍝 😋 This chicken pasta recipe has lots of fresh ingredients + is an easy and quick dinner that will become a family favorite! Makes 4 Servings By: @juliasalbumblog —— Ingredients: 1/4 cup sun-dried tomatoes chopped, drained of oil 2 tablespoons olive oil drained from sun-dried tomatoes 1/2 lb chicken boneless and skinless (preferably, boneless skinless thighs), chopped 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 4 roma tomatoes chopped 1/4 cup fresh basil leaves chopped 8 oz spinach fresh 3 garlic cloves chopped 8 oz spaghetti pasta 3 tablespoons olive oil (use high quality olive oil or oil from the sun-dried tomatoes jar) —— Instructions: 1 Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. 
2 Add chopped chicken.  I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well. 
3 Add red pepper flakes, and salt over all of the ingredients in the skillet. 
4 Cook on medium heat until the chicken is cooked through and no longer pink, about 5 minutes.
5 Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken.  Cook on medium heat for about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. 
6 Taste, and add more salt to taste, if needed. Cover with lid and keep off heat.
7 Cook pasta according to package instructions, until al dente. 
8 Drain.  Add cooked and drained pasta to the skillet with the chicken and vegetables. 
9 Reheat on low heat, mix everything well, add more seasonings (salt and pepper), if desired. Remove from heat.
10 At this point, when the pasta and vegetables are off heat, you can add more high-quality olive oil.  It's optional but really tasty!  Or you can add more olive oil from the jar from the sun-dried tomatoes. Enjoy!
  • MISO MARINATED STEAK NOODLES Serves 3-4 people By @real.foodie —— INGREDIENTS : 1-2 steaks of choice 250g dry medium egg noodles (around 4 nests) 2-3 Tbsp of white miso 1 Tbsp of cornflour 30g fresh ginger (around thumb size) x2 garlic cloves 5 Tbsp of chicken stock (just under 100ml) 3 Tbsp of light soy sauce Few drops of sesame oil 25g fresh coriander/cilantro (a small handful) 1-2 spring onions/scallions 1-2 red chillies (depending on how hot you like it) 1 tsp vegetable oil Optional crispy shallots —— Instructions: Slice steak into thin slices and generously coat in sweet white miso. Set aside. Cook egg noodles in water according to package instructions, once cooked immediately run under cold water to refresh. Set aside. In a small bowl mix 1 Tbsp of cornflour with 2 Tbsp of cold water until a smooth paste forms (this will thicken the sauce). In a separate bowl grate a thumb-sized piece of fresh ginger, around 30g (using a fine grater) and x2 garlic cloves. Add 5 Tbsp of chicken stock, 3 Tbsp of light soy sauce and a few drops of sesame oil. Mix in your cornflour paste until everything is combined. Set aside. Heat a skillet on super-high, and be prepared to work quick: fry steak in a splash of vegetable oil for about 30 seconds on each side, remove from pan. Quickly add the cold noodles and sauce to the skillet and heat through – mixing until hot. Add the steak back into the pan to warm and finish with fresh coriander, spring onions and red chilli. Optional: top with crispy shallots and a few more drops of sesame oil. —— #mealprep #mealplan #madaboutfood #foodstagram #eatrealfood #fuelyourbody #goodmoodfood #eattherainbow #healthyish #findyourowncontent #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats #makesmeswhole #bonappetit #thenewhealthy #feedfeed #intuitiveeating #organicfood #healthyfood #cleaneating #cleaneats #eatclean #broccoli #noddles #carbs
  • Green Souffle Omelette⁣⠀ 🎥: @tastemadeuk⁣ —— INGREDIENTS:⠀⁣⠀ 3 eggs separated ⠀⁣⠀ 25g baby spinach chopped ⠀⁣⠀ 1 tbsp chopped chives⠀⁣⠀ 1 tbsp chopped dill ⠀⁣⠀ 50g grated mozzarella (reserving 20g)⠀⁣⠀ 50g grated cheddar (reserving 20g) ⠀⁣⠀ 25g grated parmesan ⠀⁣⠀ 100ml sparkling water ⠀⁣⠀ Salt and freshly ground pepper ⠀⁣⠀ 1 tbsp butter . TO SERVE:⠀⁣⠀ Grated parmesan ⠀⁣⠀ Chopped chives ⠀⁣⠀ Dill fronds —— STEPS:⠀ ⁣⠀ Make your omelette - Separate your eggs, putting the yolks in a small bowl and the whites in the bowl of your mixer, along with the sparkling water. Whisk the egg whites to soft peaks, and then carefully fold in the egg yolks along with the chopped spinach, chives, dill, cheeses (reserving some to put under the grill) and some seasoning. ⠀⁣⠀ Turn your grill on to medium heat. Heat a small non-stick frying pan on a low to medium heat and add 1 tablespoon of butter. Carefully slide the egg mixture into the pan and give it a little shake to spread it to the edges. Allow this to cook for 1 minute then sprinkle the remaining mozzarella and cheddar across the surface and place the frying pan under the grill. Let it cook here for 1 – 2 minutes until the cheese has melted and going lightly golden. Take the pan out the oven and allow it to sit for 2 minutes. ⠀⁣⠀ Serve - Slide the omelet onto a plate and carefully fold one side over to reveal the golden underside. Sprinkle on some more grated parmesan and chopped chives and serve immediately.⁣⠀ #omelette #parmesancheese #chives #babyspinach #greenomelette #cheddarcheese ⁣⠀
  • Honey Garlic Steak Bites - 5 ingredients, minutes to prep, and only 2 minute cook time! By @cookingclassy —— You wouldn’t believe how flavorful, tender and delicious these are, yet so simple! Just be sure to allow one hour to marinate so they soak up all that flavor —— Ingredients: 1.5 lbs sirloin steak, fat trimmed, diced into cubes just under 1-inch 1/3 cup low-sodium soy sauce 3 Tbsp honey 3 garlic cloves, minced (1 Tbsp) 2 Tbsp olive oil or vegetable oil Green onions or sesame seeds, for garnish (optional) —— Instructions: Place steak pieces in a gallon size resealable bag. In a mixing bowl whisk together soy sauce, honey and garlic. Pour over steak, seal bag while pressing out excess air then rub marinade over steak. Transfer to refrigerator and let marinate 1 - 2 hours. Heat 1 Tbsp oil in a heavy non-stick skillet over medium-high heat. Remove half the steak from marinade, transfer to skillet (spaced apart) and let sear until golden brown, about 1 minute then flip to opposite side. Let continue to cook to desired doneness, about 1 minute longer (internal safe temperature is 145 degrees). Transfer to a plate and repeat with remaining steak. Serve warm garnished with green onions or sesame seeds if desired. #feedfeed #f52grams #buzzfeast #onmytable #onmytable #eeeeeats #buzzfeedfood #eatingfortheinsta #buzzfeast #dinner #foodandwine #tastingtable #bhgfood #huffposttaste #todayfood
  • SKILLET CREAMY GARLIC CHICKEN WITH BROCCOLI —— We used chicken breast for the recipe, but it can easily be made with chicken thighs or legs. —— Ingredients: 2 pounds boneless chicken breasts kosher salt or sea salt , to taste fresh cracked black pepper , to taste 1/2 teaspoon paprika 4-5 cloves garlic , minced 10.5 ounces (1 can) Condensed Cream of Chicken Soup or make homemade 3/4 cup water 2 to 3 cups chopped broccoli 1 teaspoon chopped fresh parsley lemon wedges , optional Serve with Rice or Pasta —— Instructions: Season chicken with salt, pepper and paprika. Set aside. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley. By @bestrecipebox
  • Chicken Parm-Stuffed Bell Peppers —— Ingredients: 2 lb chicken breast, diced 2 teaspoons salt 2 teaspoons pepper 2 teaspoons dried oregano 2 teaspoons garlic powder 2 teaspoons dried rosemary 2 teaspoons onion powder 2 cups flour of choice 6 large eggs, beaten 3 cups plain breadcrumbs 9 bell peppers, halved lengthwise, seeds and ribs removed 3 cups marinara sauce 1 cup parmesan cheese, grated 32 oz fresh mozzarella cheese, sliced —— Instructions: Preheat the oven to 400°F (200°C). Set a wire rack over a baking sheet. Grease another baking sheet with nonstick spray. In a medium bowl, combine the chicken, salt, pepper, oregano, garlic powder, rosemary, and onion powder, and toss until evenly coated. Add the flour, eggs, and bread crumbs to 3 separate medium bowls. Coat a few pieces of chicken at a time in the flour, then the eggs, then the bread crumbs. Once coated, transfer to the wire rack. Bake for 25 minutes, or until golden brown. Arrange the bell peppers, cut-side up, on the greased baking sheet. Spoon half of the marinara sauce into the peppers. Sprinkle half of Parmesan over the marinara. Add a few pieces of chicken to each pepper, then spoon over the rest of the marinara sauce, and sprinkle with the rest of the Parmesan. Top each pepper with couple slices of mozzarella. Bake for 25 minutes, or until the cheese is melted and the peppers have softened. Serve immediately. ~ #mealprep #mealplan #chicken #madaboutfood #foodstagram #eatrealfood #fuelyourbody #goodmoodfood #eattherainbow #healthyish #findyourowncontent #buzzfeedfood #huffposttaste #food52grams #eatwellbewell #eeeeeats #makesmeswhole #bonappetit #thenewhealthy #feedfeed #intuitiveeating #organicfood #healthyfood #cleaneating #cleaneats #eatclean by @buzzfeedtasty
  • Taco Zucchini Boats By @cookingclassy —— These are the perfect for #tacotuesday They're jam packed with flavor, they're perfectly filling, and have less carbs than the traditional flour or corn tortilla tacos. Talk about great way to get your veggie quota in for the day! —— Ingredients: 4 - 5 medium zucchini, stem trimmed, sliced into halves through the length 2 Tbsp olive oil, divided 3/4 cup chopped yellow onion 1 lb. 92% lean ground turkey 2 tsp minced garlic Salt and freshly ground black pepper 1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder) 1 tsp ground cumin 1/2 cup tomato sauce 1/2 cup low-sodium chicken broth 3/4 cups drained and rinsed canned black beans 3 Tbsp minced cilantro, divided 1 Tbsp fresh lime juice 1 1/4 cups shredded Mexican cheese 2 medium roma tomatoes, diced Sour cream, Mexican hot sauce or red onion for serving (optional) —— Instructions: Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats. Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt. Roast in preheated oven until nearly tender, about 18 - 22 minutes. Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes. Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through. Add in chili powder and cumin and cook and toss 20 seconds. Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes. Spoon in 2 Tbsp cilantro and the lime juice. Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer. Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.
  • LEMON GARLIC BUTTER STEAK STEAK AND ZUCCHINI NOODLES By @eatwell101 —— Ingredients: 1 1/2 lb (650g) flank steak, sliced against the grain 4 medium zucchini 2 tablespoons olive oil 4 garlic cloves, minced 2 tablespoons butter or ghee 1 lemon, juice and zest 1/4 cup (60ml) low-sodium chicken broth 1/4 cup chopped parsley 1/4 teaspoon crushed red pepper flakes Salt and fresh cracked pepper, to taste . The steak marinade: 1/3 cup soy sauce 1/4 cup lemon juice 1/2 cup olive oil 1 tablespoon Sriracha sauce (or any hot chili sauce you like) —— Instructions: 1. Combine the ingredients for the marinade in an airtight container or a Ziploc bag. Add the steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. 2. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside. 3. Bring the steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook for one minute without stirring. 4. Add minced garlic, then stir the steak for another minute or two to cook the other side. Remove the steak from the skillet and set aside to a plate. 5. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. 6. Stir in the fresh parsley, then add the zucchini noodles and toss for one minute to warm it up. Add the steak strips back to the pan and stir for another minute. Serve immediately. Enjoy!