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Mushroom Rice Pilaf Recipe

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. YIELD:4 servings


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


  • 1. In a 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 or broth until mushrooms are tender and liquid is absorbed, about 6 minutes. Fluff rice with a fork; stir in mushroom mixture. Yield: 4 servings.

Nutritional 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.

Reviews for Mushroom Rice Pilaf

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Reviewed 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."

Reviewed Apr. 10, 2008

"Pretty good."

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