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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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  • Angel hair pasta with zucchini and tomatoes combines spiralized zucchini with pasta😍 — The perfect way to lighten any pasta dish while still eating the real thing because let’s face it, as much as I love zucchini noodles, it’s NOT pasta. By @skinnytaste — INGREDIENTS: 2 7 oz zucchini, spiralized or julienne 4 cloves garlic, chopped 2 shallots, diced 3 medium tomatoes, diced (or 2 cups grape, halved) 4 teaspoons extra virgin olive oil Kosher salt and black pepper, to taste pinch crushed red pepper flakes, to taste 8 ounces angel hair pasta, wheat or gluten-free 2 tablespoons chopped fresh parsley or basil 1/4 cup low-sodium vegetable or chicken broth — INSTRUCTIONS: In a large pot of salted boiling water, cook pasta according to instructions. While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot. Add garlic and shallots to the pan and saute about 1 minute, until soft. Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute. Remove from heat. Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).
  • Cut out the carbs with this inside-out breakfast burrito! By @buzzfeedtasty
  • This foolproof recipe for making boneless chicken breast in the air fryer (oven method at the bottom) will give you perfectly juicy chicken every time. By @skinnytaste —— INGREDIENTS: kosher salt 4 boneless chicken breasts, about 6 ounces each olive oil spray 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/2 teaspoon dried parsley 1/2 teaspoon smoked paprika 1/8 cayenne pepper —— INSTRUCTIONS: Pound the thicker end of the chicken to make both sides leveled out so they cook evenly. Fill a large bowl with lukewarm water and add 1/4 cup kosher salt, stir to dissolve. Add the chicken breasts to the water and let them sit, refrigerated at least 1 1/2 hours or up to 6 hours to brine. Remove from water, pat dry with paper towels and discard the water. In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken. Preheat the air fryer. Add the chicken to the air fryer basket and cook in batches 380F turning halfway, until browned on the outside and cooked through, about 10 minutes. . Oven Method: Preheat the oven to 350F. Heat an oven safe or cast iron skillet over high heat for 5 minutes until it is very hot. Place the chicken on the hot skillet, and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer skillet to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes.
  • Lunch Box inspo 💫🍱💫 Simple & Delicious ideas. 1-5, which is your favourite? All by @mad_about_food 😋 —— Having lunch prepped ahead of time is absolutely the best feeling🥗 If you’re planning to make your lunch next week, here’s some inspo for prep this weekend❤️ . 1. Strawberries and raspberries, cucumber slices with guac, salad🥗 with romaine lettuce and seasoned shrimp ☀️💗 . 2. From my own experience, getting back into the kitchen and prepping one of my usual lunches was a joy In my lunch 👉 berries, 2 eggs🥚 and a kale salad with crispy salmon🍣, cucumbers and tomatoes. . 3. Tatziki and cucumbers🥒, Greek seasoned chicken, tomatoes🍅 and feta on romaine. . 4. Raspberries, jammy eggs, and a salad with steelhead trout, tomatoes🍅, cucumbers🥒 and a bed of arugula. . 5. Strawberries🍓, jammy eggs🥚, and a salad with steelhead trout, Brussels sprouts and a bed of romaine. . Have a great day loves! ✨ Tag a friend who'd like this —— 📸 All credits to respective owner(s) // 👉 @mad_about_food 😍 —— #whatsonmyplate #trick #skillet #fitfood #fitfoodie #eatyourveggies #eatarainbow #lowcarbs #healthyfats #guthealth #lowcarb #healthyfoodie #fitmencook #nutrition #eatwell #fuelyourbody #grainfree #fitfood #mealprepdaily #hacklife #yummy #goals #tip #lifehack #deliciousfitnessmeals
  • I can't believe *this* is keto... #Delish #DamnThatsDelish #Keto #deliciousfitnessmeals @delish
  • Garlic Herb Sausage and Veggie Foil Packs 😍😋 —— Looking for an easy dinner? Look no further because these have got your busy weeknights covered! They’re packed with veggies and smoked sausage coins and they’re deliciously flavorful. By @cookingclassy —— Ingredients: 16 oz. baby red potatoes 12 oz. fully cooked smoked turkey sausage, cut into slices about 1/4-inch thick 12 oz. green beans or yellow beans, ends trimmed (I used a blend of both) 8 oz. baby carrots, thicker ones halved through the length 1 small yellow onion, halved and sliced 4 tsp minced garlic (4 cloves) 1/4 cup olive oil 1 Tbsp Italian seasoning Salt and freshly ground black pepper 2 Tbsp chopped fresh parsley Grated parmesan, for serving (optional) —— Instructions: Preheat oven to 400 degrees. Place red potatoes on a large plate and microwave for 3 minutes, turning once halfway through. Once cool enough to handle cut into quarters. Add potatoes, sausage, beans, carrots, onions and garlic to a large mixing bowl. Add in olive oil, Italian seasoning and season with a fair amount of salt and pepper to taste. Cut 4 pieces of 16 by 12-inch heavy duty aluminum foil. Lay each piece separately on a flat surface. Divide sausage mixture evenly among sheets of foil, creating a somewhat rectangular shape with the mixture. Wrap sides of foil in then fold 2 times to seal while leaving room for heat to circulate, then wrap ends up folding twice to seal. Lay foil packs side by side on a 18 by 13-inch baking sheet. Bake in preheated oven until veggies are tender, about 35 - 40 minutes. Carefully open packets (they'll steam!). Sprinkle with parmesan and parsley. Serve warm.
  • GREEK MARINATED SALMON WITH ASPARAGUS —— Greek-inspired marinade works on just about everything. By @primal_gourmet —— 1lb wild salmon filet – preferably skin on 1 tsp dried thyme 1 tsp dried mint 1 tsp dried basil 2-3 garlic cloves – finely chopped 1 tbsp lemon juice salt and pepper 1/2 lbs asparagus – stems removed 1/4 cup EVOO . for the Greek Salad: big hand-full cherry tomatoes – halved 1/2 english cucumber – cubed 1/4 red onion – thinly sliced 1 green pepper – cubed kalamata olives – approx 3-4 per person lemon juice and extra virgin olive oil to dress (as desired) hemp hearts – for garnish —— METHOD: for salmon: Add thyme, mint, basil, EVOO, lemon juice, and garlic to a bowl and stir to combine – set aside. Rinse and pat salmon dry with paper towel. Slice filet into 2″ wide portions. Season both sides of the filets with salt and pepper and transfer to a zip-top bag. Pour in the marinade and gently massage the salmon to coat. Lay the salmon flat in the bag, fold over the top half, squeeze out all of the air and seal. Transfer to fridge and let marinade 30min to one hour. Preheat a grill-pan or grill over medium-high heat. If necessary add a small drizzle of oil to the pan to prevent sticking. Gently lay the salmon in the preheated pan, flesh-side down first. Cook approximately 3-4 minutes per side or until desired doneness (approximately 4 minutes per side for medium). Transfer grilled salmon to a serving platter. Season asparagus with a pinch of salt and pepper and add to the same pan the salmon was cooked in. Toss in the cherry tomatoes as well. Grill veggies approximately 4-5 minutes, flipping occasionally to avoid burning. Transfer asparagus to the serving platter along with the salmon. Transfer tomatoes to the cutting board and slice in half before adding to the salad. for the greek salad: Add sliced and grilled cherry tomatoes, cucumber, green pepper, onion, and olives to a mixing bowl. Drizzle with a few glugs of EVOO and a squeeze of lemon. Toss everything to coat. *Taste for seasoning. If it needs a bit of salt or pepper you can add some. We like to keep the salad really simple here.
  • PSA for your weekend summer BBQ: If you wanna turn tri tip into the star of the BBQ, MARINATE it! Seriously, friends, marinating lean beef will give you 👌 tender, tasty, and full of flavor tri tip everybody will love. ⠀ . There's nothing easier than leaving your meat in the fridge to soak in a marinade. ❤️Plus, you can even #prepaheady and freeze so it's ready whenever you want to #grill. ⠀ . We take out #tritip very seriously 'round here and I've shared my top 3 tri tip marinade recipes for ya. Try them out and let me know which one is your favorite. ⠀ . - Santa Maria Tri Tip Marinade⠀ - Sesame Ginger Tri Tip Marinade⠀ - Balsamic Tri Tip Marinade⠀ . Find the recipes by clicking the link in @laceybaier’s bio. Happy grilling and enjoy your #summer #BBQ!
  • GARLIC BUTTER SHRIMP ZUCCHINI NOODLES by @damn_delicious Super skinny, super low carb! Made in less than 30 minutes! It’s so flavorful, you won’t even miss the pasta here! —— INGREDIENTS: 4 tablespoons unsalted butter, divided 4 cloves garlic, minced and divided 1 pound (3 medium-sized) zucchini, spiralized* Kosher salt and freshly ground black pepper, to taste 1 shallot, minced 1 pound medium shrimp, peeled and deveined 2 teaspoons lemon zest 2 tablespoons chopped fresh parsley leaves —— DIRECTIONS: Melt 1 tablespoon butter in a large skillet over medium heat. Add 2 cloves garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in zucchini noodles until just tender, about 2-3 minutes; season with salt and pepper, to taste. Set aside and keep warm. Melt remaining 3 tablespoons butter in the skillet. Add remaining 2 cloves garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-4 minutes. Stir in lemon zest and parsley. Serve immediately with zucchini noodles.