Holiday Rice Pilaf

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When the oven is jam-packed with your holiday fixings, this stovetop pilaf will be a godsend.
14 servings (serving size: 1/2 cup)


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1 tablespoon stick margarine
3 cups sliced mushrooms (about 8 ounces)
1 cup chopped red bell pepper
3/4 cup sliced green onions
2 garlic cloves, minced
1/2 teaspoon salt
3 (10 1/2-ounce) cans low-salt chicken broth
1 (12-ounce) package wild rice blend (such as Uncle Ben's)
1/3 cup chopped pecans, toasted


Melt margarine in a large nonstick skillet over medium-high heat. Add mushrooms, bell pepper, onions, and garlic; sauté 5 minutes or until vegetables are tender. Set aside; keep warm.

Combine salt and broth in a large saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Stir in mushroom mixture; cook 1 minute or until thoroughly heated. Stir in pecans.

Created date

October 2003

Nutritional Information

Calories 121
Caloriesfromfat 23 %
Fat 3.1 g
Satfat 0.4 g
Monofat 1.6 g
Polyfat 0.9 g
Protein 3.6 g
Carbohydrate 20.7 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 232 mg
Calcium 15 mg