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Baked Mushroom Rice Pilaf Recipe
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Baked Mushroom Rice Pilaf Recipe

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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!”
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 55 min.
MAKES: 2 servings

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

Nutritional Facts

3/4 cup: 225 calories, 4g fat (0g saturated fat), 0mg cholesterol, 674mg sodium, 40g carbohydrate (1g sugars, 3g fiber), 8g protein .

Directions

  1. 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.
Originally published as Baked Mushroom Rice Pilaf in Cooking for 2 Summer 2007, p45


Reviews for Baked Mushroom Rice Pilaf

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
PrincessPeanut 167015
Reviewed Jan. 25, 2012

"This is DELICIOUS. I frequently use fresh mushrooms and change it up with pistachios instead of almonds."

MY REVIEW
scrapo 106711
Reviewed Nov. 17, 2010

"Very Very Good!"

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