Baked Mushroom Rice Pilaf
A wonderful side that turns out moist and flavorful every time—with no worry about burning, and goes with a wide variety of entrees. From Marianne Bauman: Modesto, California. Recipe published in Cooking for 2 Summer 2007.
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- 1 cup(s) chicken broth
- 1 4-ounce can(s) mushroom stems and pieces, drained and coarsely chopped
- 1/4 cup(s) uncooked long grain rice
- 1/4 cup(s) uncooked wild rice
- 2 tablespoon(s) sliced almonds, toasted
- Place the first four ingredients in a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 55-60 minutes or until liquid is absorbed and rice is tender. Just before serving, sprinkle with almonds.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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