Mushroom & Peas Rice Pilaf Recipe
Mushroom & Peas Rice Pilaf Recipe photo by Taste of Home

Mushroom & Peas Rice Pilaf Recipe

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Anything goes in a rice pilaf, so add peas and baby Portobello mushrooms for extra color, texture and a touch of comfort. — Stacy Mullens, Gresham, Oregon
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 package (6.6 ounces) rice pilaf mix with toasted almonds
  • 1 tablespoon butter
  • 1-1/2 cups fresh or frozen peas
  • 1 cup sliced baby portobello mushrooms

Nutritional Facts

2/3 cup equals 177 calories, 6 g fat (2 g saturated fat), 10 mg cholesterol, 352 mg sodium, 28 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


  1. Prepare pilaf according to package directions.
  2. In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir 6-8 minutes or until tender. Stir in rice. Yield: 6 servings.
Originally published as Mushroom & Peas Rice Pilaf in Taste of Home April/May 2014

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Reviewed Jul. 19, 2014

"What more can you say but excellent. I could not find rice pilaf with almonds; so I bought some without and just roasted a small amount on the side in a small fry pan and then added them to the mixture at the end."

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