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A wild rice mixture is transformed into a flavorful sidedish after several hours in the slow cooker.
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Made with both brown rice and wild rice, this pilaf has a hint of fruity sweetness, thanks to the addition of sweetened dried cranberries.
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
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Get Braised Chicken with Mushrooms, Almonds and Sauteed Haricots Verts Recipe from Food Network
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Use canned cream of mushroom soup as your base to make a chicken and wild rice soup with the added bonus of bacon!
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Sliced mushrooms are sauteed in peanut oil with onions, garlic, and dried basil, then finished with white wine. It's a great side dish for mushroom lovers.
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Swiss cheese tops these mushrooms stuffed with a creamy mixture flavored with onion and parsley.
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The firm texture of monkfish may remind you of lobster, but with no shell to deal with, monkfish is a lot easier to eat. Here, the fillets are roasted and then topped with a creamy scallion-studded sauce.
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Forego the bread and use portabello mushrooms as a "crust" for your next pizza with this recipe for vegetarian pizza-style mushrooms.
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Get Stuffed Bell Peppers Recipe from Food Network
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Lean ground turkey, rich shiitake mushrooms, and lots of crunchy water chestnuts come together quickly in a tasty filling for lettuce leaf wrappers.