• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

May 12, 2017 Food

Forbidden Rice Pilaf with Exotic Mushrooms

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long.  Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Forbidden Rice Pilaf with Exotic Mushrooms sounds so… fancy, right?  Hah.  Just wait until you see how easy (and versatile!) this recipe is.

When it comes to food blogging, I’m always looking for a recipe that includes vibrant colors that will photograph beautifully.

When it comes to eating healthily, I’m always looking for new ways to incorporate whole grains and fresh produce into foods that are easy to make and that my kids will eat.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

This Forbidden Rice Pilaf with Exotic Mushroom is both.  Not only does the forbidden rice offer a very high amount of flavanoid phytonutrients, a good source of important fiber, substantial mineral content including iron and copper, and even a good source of plant based protein, but it’s dark enough to hide the mushrooms from my kids! 🙂

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

California Roll Sushi Bowl

And you’ve got to admit, it sure looks beautiful.  Serve it with grilled meats and veggies for a well-rounded meal.  It’s also fabulous served cold in a grain salad.  You could even add it to soup to make it more satisfying!

Forbidden Rice Pilaf with Exotic Mushrooms

Let’s cook our rice first.  Feel free to use all forbidden rice, or mix in 1/2 brown jasmine rice for a fluffier texture.  Cook in a rice cooker according to appliance directions for cooking whole grains.  Here’s a link to one of my absolute FAVORITEST appliances – the Aroma Rice Cooker.  (When you have blog you get to invent words.  Awesome, right?)

You can make your rice up to a few days in advance and refrigerate until ready to use.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Time to chopping and cooking.  Dice the onion and mushrooms.  Use whatever mushrooms you like and can get.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

I happened to acquire these beautiful Oyster Mushrooms courtesy of my local produce co-op.

Heat a large skillet to medium heat.  Melt the butter and add the onion.  Saute until softened.  Squeeze in the juice and zest of one lemon.  Pour the mixture off into a bowl and return the skillet to the heat with olive oil.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

See the liquid? NOT DRY!

Toss in the mushrooms Cook, stirring occasionally, until the moisture has been completely released and the skillet is dry.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Now, it’s dry!

Seriously.  Dry.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Pour in the wine.  Cook until the wine has cooked off.  Add in buttered onions and cook until mixture is warmed through.  Add in the rice and cook, stirring often.  Stir in the soy sauce, Worcestershire sauce, garlic powder, salt and pepper.  Cook over medium high heat stirring constantly until hot.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Pour mixture into a large bowl and top with sliced scallions.

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long. Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Forbidden Rice Pilaf with Exotic Mushrooms

Yield: 4-6

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long.  Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

Ingredients

  • 3 cups Forbidden rice (or 2 cups Forbidden rice and 1 cup Brown Jasmine Rice)
  • Water, in the amount required for your rice cooker
  • Onion, diced
  • 4 tablespoons butter
  • Juice and zest of one lemon
  • 24 ounces exotic mushrooms, cleaned and chopped
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 scallions, chopped

Instructions

  1. Let's cook our rice first.  Feel free to use all forbidden rice, or mix in 1/2 brown jasmine rice for a fluffier texture.  Cook in a rice cooker according to appliance directions for cooking whole grains.  You can make the rice up to a few days in advance and refrigerate until ready to use.
  2. Time to chopping and cooking.  Dice the onion and mushrooms.  Use whatever mushrooms you like and can get.  I happened to acquire these beautiful Oyster Mushrooms courtesy of my local produce co-op.  
  3. Heat a large skillet to medium heat.  Melt the butter and add the onion.  Saute until softened.  Squeeze in the juice and zest of one lemon.  Pour the mixture off into a bowl and return the skillet to the heat with olive oil.  Add the mushrooms.  Cook until the moisture has been completely released and the skillet is dry.  Seriously.  Dry.
  4. Pour in the wine.  Cook until the wine has cooked off.  Add in the buttered onion mixture and cook until warmed through.  Add in the rice and cook, stirring often.  Stir in the soy sauce, Worcestershire sauce, garlic powder, salt and pepper.  Cook over medium high heat stirring constantly until hot.  
  5. Pour mixture into a large bowl and top with sliced scallions.
© Katie

Not quite right?  This barley dish with mushrooms is equally satisfying, but uses barley instead of rice for an easy-to-make main dish.  Or try these Broccoli Salad Lettuce Cups for a Vegetarian Main Dish, perfect for potlucks!

Pin me!

Make an extra-large batch of this Forbidden Rice Pilaf with Exotic Mushrooms to use in meals all week long.  Serve with grilled meats and veggies, or use in salads and grain bowls for healthy and colorful meals.

This post contains affiliate links.
Source for Nutritional Info: https://legionathletics.com/health-benefits-of-forbidden-black-rice/

More from my site

  • Mouth Watering: Asian Chicken Salad RecipeMouth Watering: Asian Chicken Salad Recipe
  • Happy Hour: Blood Orange Campari CocktailHappy Hour: Blood Orange Campari Cocktail
  • The fun continues…The fun continues…
  • Sausage Caprese Kabobs – an Easy Party RecipeSausage Caprese Kabobs – an Easy Party Recipe

Categories: Food

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « Prosecco Sorbet Cocktail: a.k.a the Sgroppino
Next Post: The Ultimate RO*TEL Tamale Pie Recipe »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Bring restaurant flavor to your football viewing party with this easy to make Air Fryer Asian Popcorn Chicken recipe, which can be adapted to oven-baking if you don't have an air fryer.

Baked OR Air Fryer Asian Popcorn Chicken

Popular Posts

Hibachi-Style Sesame Ginger Zucchini
Sous-Vide Meal Prep Ideas
My Very Own Pinterest To-Do List
Yummy Thai Peanut Veggie Rice Bowls
Freezer-Friendly Pancake Muffins Recipe
Classic Seafood Boil Recipe
The Best All-Purpose Chicken Marinade
Easy Homemade Sundried Tomatoes

Party Time!

Celebrate the weekend with handcrafted hibiscus cocktails including a Smokey Hibiscus Margarita with mezcal and a Hibiscus Lime Vodka & Soda.

TGIF with these Hibiscus Cocktails

Find me on Instagram

#TGIF! Here's a perfect recipe for you to kick-of #TGIF!  Here's a perfect recipe for you to kick-off the weekend with! (pun intended)

Bring restaurant flavor to your football viewing party with this easy to make #AirFryer Asian Popcorn Chicken recipe, which can be adapted to oven-baking if you don't have an air fryer.  #linkinprofile

#footballfood #clteats #feedfeed #instafood #tasty #forksandfollyfave
Playing with my new friend in the kitchen - the @j Playing with my new friend in the kitchen - the @joule ! Trying my hand at Asian spiced pork tenderloin and feeling pretty confident! 🤷‍♀️
Not much about 2021 has proven to be simple thus f Not much about 2021 has proven to be simple thus far.  But, we’re only 2 weeks in.  So I’m here to add some ‘easy’ to your routine – in the way of sheet pan pancakes. 

And, we're making them 4 ways.  My kids prefer them with sprinkles.  I'm a brown sugar & cinnamon kinda gal.  Best part is - there's plenty for everyone!

Check out the #linkinprofile for this Ultimate Sheet Pan Pancake recipe and more!

#forksandfollyfave #feedfeed #breakfast #food #foodie #instafood #yummy #foodphotography #delicious #dinner #brunch #foodblogger #foodstagram #homemade #instagood #love #goodmorning #breakfastideas #foodlover #tasty #morning
Every afternoon the Snack Monster (aka @jonniefive Every afternoon the Snack Monster (aka @jonniefivebikes) emerges.  To keep the him from turning hangry, I make sure to stock up on his favorite munchies like the new Doritos 3D.  Available in Chili Cheese Nacho and Spicy Ranch, you can find @Doritos 3D at your local Kroger this month!

#sponsored @FritoLay #Doritos3DKroger
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2021 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio