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Mushroom Rice Pilaf Recipe

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Fresh mushrooms and a hint of wine dress up instant rice in this recipe shared by Genny Monchamp of Redding, California. The speedy side dish is an effortless accompaniment to chicken, pork or beef.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings

Ingredients

  • 1 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 cup uncooked instant rice
  • 2 cups sliced fresh mushrooms
  • 3 green onions, thinly sliced
  • 1 tablespoon butter
  • 1/4 cup white wine or chicken broth

Nutritional Facts

One 1/2-cup serving (prepared with wine and 1 tablespoon butter) equals 132 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 324 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Directions

  1. In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes.
  2. Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture. Yield: 4 servings.
Originally published as Mushroom Rice Pilaf in Quick Cooking September/October 2002, p11

Nutritional Facts

One 1/2-cup serving (prepared with wine and 1 tablespoon butter) equals 132 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 324 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Mushroom Rice Pilaf

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
Reviewed Mar. 27, 2014

"I actually prepared the mushroom mixture as directed and added it in with the rice while cooking. I also used 1 cup chicken broth instead of the water & chicken bouillon granules."

MY REVIEW
Reviewed Apr. 10, 2008

"Pretty good."

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