Mushroom Pilaf Recipe
Mushroom Pilaf Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min. + standing

Ingredients

  • 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

Directions

In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown.
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. Yield: 6-8 servings.
Originally published as Mushroom Pilaf in Country Extra May 2006, p49

Nutritional Facts

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

  • 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. Yield: 6-8 servings.
Originally published as Mushroom Pilaf in Country Extra May 2006, p49

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