Creole Mushrooms over Dirty Pecan Rice

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
12

An unconventional combination of seasonings brings unique flavor to this rice dish, while mushrooms and pecans add texture.

Ingredients

4 red onions, diced
6 tbsp. garlic, minced
Olive oil, as needed
2 tbsp. dried thyme
4 cups brown basmati rice
2 cups pecans, toasted and roughly chopped
1 tsp. cinnamon
1 tsp. allspice
7 cups water
1⁄2 cup flour
4 cups celery, 1⁄4-in. dice
4 cups carrots, 1⁄4-in. dice
4 tsp. paprika
1 tsp. cayenne pepper
4 bay leaves
2 tsp. dried oregano
2 tsp. espresso grounds
4 cups red wine
1⁄2 cup tomato paste
6 cups porcini stock
1⁄4 cup balsamic vinegar
3 lb. cremini, shiitake and oyster mushrooms, halved
Kale, braised, as needed
Lemon wedges, for garnish
Chives, chopped, for garnish

Steps

1. In a saucepan over medium heat, saute half the onion and 1 large tablespoon garlic in oil until soft; add 2 teaspoons thyme and rice until toasted. Stir in pecans, cinnamon, allspice and water. Simmer, covered, 25 minutes until done. Reserve.

2. In a skillet, saute 2 teaspoons garlic in 1⁄2 cup oil until soft. Slowly whisk in flour until roux is smooth and lightly browned. Reserve.

3. In another skillet, saute celery, carrots, remaining onion and 2 1⁄2 tbsp. garlic in oil until soft. Add paprika, cayenne, bay leaves, oregano, espresso and remaining thyme. Saute until toasted.

4. Stir in wine and tomato paste; reduce by one-third. Add stock; reduce by one-third. Add vinegar and season. Whisk in roux and simmer 10 minutes. Reserve sauce.

5. In a skillet over medium heat, saute cremini and shiitake mushrooms and 1 tablespoon garlic in oil until just softened. Add oyster mushrooms and Creole sauce. Heat through; season.

6. Place a ring of braised kale, followed by a ring of dirty rice on a plate. Fill center with mushroom mixture. Garnish with lemon wedges and chives.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources