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.
Yield: 2 servings
Community Recipe from
Recipe Time
Prep Time:
Cook Time:
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
Ingredients
- 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
Preparation
- 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.
January 2012
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Baked Mushroom Rice Pilaf Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: 5 Ingredients or Less
- MAIN INGREDIENT: Rice/Grains
- COOKING METHOD: Bake
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy