Baked Mushroom Rice Pilaf Recipe

Baked Mushroom Rice Pilaf Recipe photo by Taste of Home

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"My husband, Steve, and I were experimenting one night, tossing together things we both like," writes Marianne Bauman from Modesto, California, "and we created this recipe. It’s a wonderful side because it turns out moist and flavorful every time—with no worry about burning, and goes with a wide variety of entrees!”

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Baked Mushroom Rice Pilaf Recipe

Prep: 10 min. Bake: 55 min.

Yield: 2 Servings

10 55 65

Ingredients

1 cup chicken broth
1 can (4 ounces) mushroom stems and pieces, drained and coarsely chopped
1/4 cup uncooked long grain rice
1/4 cup uncooked wild rice
2 tablespoons sliced almonds, toasted

Directions

Place the first four ingredients in a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until liquid is absorbed and rice is tender. Just before serving, sprinkle with almonds. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 225 calories, 4 g fat (trace saturated fat), 0 cholesterol, 674 mg sodium, 40 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Baked Mushroom Rice Pilaf in Cooking for 2 Summer 2007, p45