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Minnesota Wild Rice Pilaf

Yield 8 servings (serving size: 1 cup)
The wild rice and mushrooms give this pilaf an earthy flavor that pairs well with duck or pork.

Ingredients

  • 1 1/4 cups water
  • 2 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked wild rice
  • 1 tablespoon butter or stick margarine
  • 3 cups sliced mushrooms
  • 1 cup chopped onion
  • 1/2 cup finely chopped fresh parsley
  • 1/3 cup chopped pecans, toasted
  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Nutrition Information

  • calories 177
  • caloriesfromfat 27 %
  • fat 5.4 g
  • satfat 1.2 g
  • monofat 2.6 g
  • polyfat 1.1 g
  • protein 6.9 g
  • carbohydrate 27.2 g
  • fiber 2.8 g
  • cholesterol 4 mg
  • iron 1.4 mg
  • sodium 347 mg
  • calcium 21 mg

How to Make It

  1. Bring water and broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Drain.

  2. Preheat oven to 325°.

  3. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and onion; sauté 6 minutes. Remove from heat; stir in parsley and next 4 ingredients (parsley through pepper). Combine rice and mushroom mixture in a 2-quart casserole coated with cooking spray. Cover and bake at 325° for 25 minutes.