Basmati Wild Rice With Cornbread Crumbles & Mushrooms In Cream Cheese Sauce On The Side

Whole grain wild rice combined with a much softer fluffy rice has a deliciousness I cannot describe. And this along with a side of mushrooms in cream cheese sauce hits the spot. And for dessert a slice of strawberry lemonade cake.

All I can tell you is that my husband absolutely enjoys this meal as he puts in a request after having it to make it again real soon. How can I blame him. (Lol!)

Basmati Wild Rice With Cornbread Crumbles & Mushrooms in Cream Cheese Sauce Recipes”

Ingredients:

Wild Rice Ingredients:

1/2 to 1 cup Bob’s Red Mill Quick Cooking Wild Rice (soaked then rinsed)

1 Tablespoon of kosher salt (the kosher salt is for soaking this rice only)

Hot boiling filtered water (enough to cover the rice, no more) or vegetable broth

½ teaspoon of onion powder

½ teaspoon Cajun seasoning

½ teaspoon turmeric

1 teaspoon coconut oil

2 cups of buttery cornbread crumbles

Basmati Rice Ingredients:

3 cups Basmati Rice (washed/rinsed)

Hot boiling filtered water (enough to cover the rice, no more) or vegetable broth

1 Tablespoon coconut oil

1 teaspoon of butter

1 teaspoon onion powder

1 teaspoon Cajun seasoning

1 teaspoon turmeric powder

½ teaspoon red pepper flakes

1 teaspoon fennel seeds

Mushrooms In Cream Cheese Ingredients:

2 medium sized containers of whole button mushrooms (washed/rinsed and chopped)

1 green bell pepper (chopped)

1 red bell pepper (chopped)

1 small red onion (minced)

1 Tablespoon of coconut oil

1 teaspoon of onion powder

1 teaspoon of Adobo seasoning

1/2 cup of cream cheese (optional)

Sour cream (optional)

Utensils:

1 ten inch frying pan with lid

1 1.1/2-quart sauce pan with lid

1 three quart sauce pan with lid

2 large spoons

2 medium sized mixing bowls

1 large fork

~Keep both the Basmati and the Wild Rice Separated until the end.

Bring to boil a kettle full of filtered water or a pot of vegetable broth.~

Directions For Wild Rice:

1. Soak the wild rice in filtered water and kosher salt for 30 minutes. Then rinse well and strain water off.

2. Add strained rice to a 1.1/2-quart sauce pan, add other ingredients and spices except the cornbread crumbles, then add just enough hot boiling water or hot boiling vegetable broth to cover the rice, no more.

3. Let rice cook on a medium high flame for 3 minutes.

4. Stir then lower the flame to simmer for 45 minutes or until well done. (Be sure to keep an eye on this rice too, stirring it frequently as you may have to add a bit more water towards the end of it’s cooking time because this rice soaks up the water faster as it gets closer to being well done.)

Directions For Basmati Rice:

1. Soak rice for a few minutes, then rinse and strain water off completely.

2. Add strained rice to a 3-quart sauce pan and the other ingredients and spices then add just enough hot boiling water or hot boiling vegetable broth to cover the rice, no more.

3. Cover pan with it’s lid and let rice cook on a medium high flame for about 3 minutes.

4. Stir rice well, then lower the flame to a simmer for 6 minutes or until all the water has evaporated and rice is done. (You can check the sides of the rice in the pot to see how far down the water is evaporated every few minutes. So be careful not to let this rice burn or overcook.)

5. Fluff rice with a large fork once done and cover with lid.

FINAL STEP FOR WILD RICE AND BASMATI RICE:

Add the cooked wild rice to the pot of the cooked basmati rice (pour it right in over the top.) But gently mix in the wild rice (don’t over mix) just enough so that the wild rice is somewhat incorporated in with the basmati rice pretty fairly. Cover and set aside on warm back side of the stove to help to keep it warm.

Directions For Mushrooms in Cream Cheese Sauce:

1. Add bell peppers, onions and oil to a ten inch frying pan and allow to brown for about 2-3 minutes. Stir frequently on medium flame.

2. Next add in the mushrooms and seasonings, stir and allow to cook for about 5 minutes stirring frequently on medium flame.

3. Cover the skillet with it’s lid and turn the flame to a low simmer and allow to cook for about 10-15 minutes or until mushrooms are tender.

4. Once done, add the cream cheese and stir in until the cheese is melted and incorporated into the mushrooms, onions and bell peppers.

~Now you may serve the rice and the mushrooms onto each dinner plate side by side.~

Add a dollop of cold sour cream on top of the mushrooms if you like and on the rice add some buttery corn bread crumbles.

~I also love this rice dish served side by side with a crock pot of cooked baby Lima beans and it’s liquor and a slice of old fashioned jalapeno corn bread.~

~~~~~~

White flour, white rice, white salt and white sugar is considered to be poor food for the body. So for many years we cut our intake of all four of them in half whenever and where ever possible. We also try to replace them with better alternatives. So I thought to add more wild rice to our diets.

~Kindly Enjoy~

~~~Happy Holiday’s to Everyone!~~~

~~~

another way to cook wild rice here…..

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About lovelyseasonscomeandgo.wordpress.com

I like to call my self a happy soul, a daydreamer and have a heart of a gypsy. Love to use my imagination. And trying out new things. Life can be so wonderful and enjoyable when I am being positive and releasing.
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