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Baked Mushroom Rice Pilaf

"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


  • 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


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

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Average Rating:
  • annrms
    Oct 12, 2020

    Fantastic! I used cooked fresh sliced mushrooms and a multi-grain rice blend. Loved being able to bake it so it didn't need much tending. I added some cut-up dried apricots to the mix. Will make this again.

  • sgronholz
    May 20, 2019

    This rice pilaf is so easy to make and absolutely delicious! I added some dried cherries, which my husband and I really enjoyed.

  • maritab
    May 15, 2013

    No comment left

  • PrincessPeanut
    Jan 25, 2012

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

  • scrapo
    Nov 17, 2010

    Very Very Good!