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Baked Mushroom Rice Pilaf Recipe

Baked Mushroom Rice Pilaf Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Baked Mushroom Rice Pilaf

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Reviewed Jan. 25, 2012

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

Reviewed Nov. 17, 2010

"Very Very Good!"

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