Mushroom Pilaf Recipe

Mushroom Pilaf Recipe photo by Taste of Home

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While combing through my grandmother’s recipes, I ran across something I hadn’t seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her “pretty pilaf.” I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.

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Mushroom Pilaf Recipe

Prep: 10 min. Cook: 30 min. + standing

Yield: 6-8 Servings

10 30 40

Ingredients

1 cup chopped onion
1 cup uncooked long grain rice
1 ounce uncooked spaghetti, broken into 1-inch pieces (about 1/2 cup)
1/4 cup butter
1 can (14-1/2 ounces) chicken broth
1 jar (6 ounces) sliced mushrooms, drained
1/2 cup water
1/4 teaspoon salt
1/4 cup minced fresh parsley

Directions

In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown.
Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley. Yield: 6-8 servings.

Originally published as Mushroom Pilaf in Country Extra May 2006, p49