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Mushroom Rice Pilaf

Fresh mushrooms and a hint of wine dress up instant rice in this recipe shared by Genny Monchamp of Redding, California. The speedy side dish is an effortless accompaniment to chicken, pork or beef.
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    4 servings

Ingredients

  • 1 cup water
  • 1 teaspoon chicken bouillon granules
  • 1 cup uncooked instant rice
  • 2 cups sliced fresh mushrooms
  • 3 green onions, thinly sliced
  • 1 tablespoon butter
  • 1/4 cup white wine or chicken broth

Directions

  • In a large saucepan, bring water and bouillon to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes.
  • Meanwhile, in a skillet, saute mushrooms and onions in butter and wine until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture.
Nutrition Facts
1/2 cup: 141 calories, 3g fat (2g saturated fat), 8mg cholesterol, 236mg sodium, 22g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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Reviews

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Average Rating:
  • tramar
    Mar 27, 2014

    I actually prepared the mushroom mixture as directed and added it in with the rice while cooking. I also used 1 cup chicken broth instead of the water & chicken bouillon granules.

  • mleicht
    Jun 24, 2012

    No comment left

  • SewinSue
    Apr 10, 2008

    Pretty good.