Minnesota Wild Rice Pilaf

The wild rice and mushrooms give this pilaf an earthy flavor that pairs well with duck or pork.

Yield: 8 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 27%
  • Fat: 5.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 6.9g
  • Carbohydrate: 27.2g
  • Fiber: 2.8g
  • Cholesterol: 4mg
  • Iron: 1.4mg
  • Sodium: 347mg
  • Calcium: 21mg

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

Preparation

  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.
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