2572 porcini brocolli pilaf Recipes

dried orecchiette pasta, zucchini blossoms (see notes ), extra-virgin olive oil, minced garlic, fresh porcini or common mushrooms, rinsed briefly, tough stem ends removed, and thinly sliced, chopped fresh herbs such as mint and basil leaves and/or italian parsley (choose 1 or a mixture), tomatoes such as sweet 100s (about 12 oz.), rinsed, stemmed , and halved if larger than 3/4 inch, salt and fresh-ground pepper, parmesan cheese curls (optional)

dried porcini mushrooms, boiling water, chopped shallots, butter, cubed, minced garlic, uncooked arborio rice, white wine, chicken broth, warmed, diced fully cooked ham, fontinella cheese, shredded, salt, white pepper

dried porcini mushrooms or 1/2 cup other dried mushroom, your choice (1/2 oz), water, seven whole grains and sesame pilaf mix (for breakfast, lunch or dinner) or 1 (6 1/8 oz) box rice pilaf mix, olive oil, italian turkey sausage link , cut into 3/4 inch slices, onion , cut in eights, dried rosemary, salt, garlic, crushed, button mushroom, quartered, shredded carrot, chopped parsley, ground black pepper

chicken stock, dried porcini mushrooms, quick cook barley, olive oil, shiitake mushroom caps, quartered, onions, chopped, button mushrooms, sliced, salt , pepper, dried rosemary, dry marsala, sherry wine vinegar

dried porcini mushrooms (about 1/2 oz), boiling water, olive oil, divided, chopped button mushrooms (about 8 oz), dry white wine, black pepper, garlic cloves, minced, chopped onion, water, uncooked pearl barley, salt, chopped fresh parsley, butter, sliced button mushrooms (about 8 oz)

chicken breast or chicken fillets, yellow onions diced, green onions diced, bell pepper diced, chopped celery, parsley, frozen brocolli (thawed before cooking), mild or hot rotel tomatoes, cream of mushroom soup, cream of chicken soup, chicken broth or chicken bullion cubes, velvetta cheese (can use light or less fat velvetta cheese), rice (i use zaterans ), you can also sautee mushrooms or mushroom pieces and stems to add to this recipe.

dried porcini mushrooms (about 1 1/2 oz), divided, center-cut beef tenderloin, salt, divided, white pepper, divided, vegetable oil, boiling water, chilled butter or stick margarine, cut into small pieces

fennel seeds, kosher salt, sugar, dried porcini mushrooms, pepper

wild-rice , rinsed in a sieve, dried porcini (available at specialty foods shops and some supermarkets), water, cold water, grain brown rice (not converted), salt, chopped onion, unsalted butter, chopped fresh parsley

pearl barley, brown lentils, onion, diced, vegetable stock, dried mushroom (porcini or wild mushrooms), water, tomato paste, thyme, leaf, kosher salt, fresh ground black pepper, cremini mushrooms , dirt brushed off, stems removed, quartered, baby spinach leaves

water, dried porcini mushrooms, chopped, olive oil, chopped onion (about 1 medium), garlic cloves, minced, uncooked pearl barley, wild rice, chopped fresh thyme, fat-free , less-sodium chicken broth, chopped cooked chicken breast, grated fresh parmesan cheese, chopped fresh parsley, salt, ground black pepper

vegetable oil, turkey necks, onion, chopped, stalk celery, chopped, carrot, chopped, marsala wine, cold water, bay leaf, garlic cloves, dried porcini mushrooms, dried porcini mushrooms, water, butter, all-purpose flour, heavy cream, salt and ground black pepper to taste

chicken stock, dried porcini mushrooms, cubed day old bread, chopped flat-leaf italian parsley, dried marjoram, dried thyme, unsalted butter, red onion, minced, sliced fresh chanterelle mushrooms or 2 cups porcini mushrooms, garlic cloves, minced, eggs, lightly beaten

kosher salt, brown sugar, porcini mushroom powder, pimenton (smoked spanish paprika), garlic powder, cayenne pepper, oil, for brushing grill, three 24 to 28-oz bone-in porterhouse steaks, extra-virgin olive oil, extra-virgin olive oil, red pepper flakes, anchovy fillets, garlic , smashed, unsalted butter, cut into pats, fresh flat-leaf parsley, for garnish, roasted cauliflower , for serving, recipe follows, tuscan kale chips , for serving, recipe follows, porcini hash and poached egg, for serving, recipe follows, heads cauliflower , cut into 1/2-inch slices, extra-virgin olive oil, kosher salt, leaves tuscan kale, extra-virgin olive oil, kosher salt and freshly ground black pepper, extra-virgin olive oil, porcini mushrooms, quartered, white wine, kosher salt, splash white vinegar, eggs

olive oil, fresh porcini cleaned and sliced, salt and freshly ground black pepper, to taste, water, quick-cooking polenta (use yellow or white )