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Mushroom Pilaf

Total Time

Prep: 10 min. Cook: 30 min. + standing


6-8 servings

While combing through my grandmother’s recipes, I ran across something I hadn’t seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her “pretty pilaf.” I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.


  • 1 cup chopped onion
  • 1 cup uncooked long grain rice
  • 1 ounce uncooked spaghetti, broken into 1-inch pieces (about 1/2 cup)
  • 1/4 cup butter
  • 1 can (14-1/2 ounces) chicken broth
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh parsley


  1. In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown.
  2. Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.

Nutrition Facts

1/2 cup: 165 calories, 6g fat (4g saturated fat), 16mg cholesterol, 430mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 3g protein.

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