Baked Mushroom Rice Pilaf

Name: Baked Mushroom Rice Pilaf
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 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

"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!”

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

Directions

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.

Originally published as Baked Mushroom Rice Pilaf in Cooking for 2 Summer 2007

Reviews

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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!