Baked Mushroom Rice Pilaf

Photo: psfreeman

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:


  • 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


  1. 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.
September 2014

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Baked Mushroom Rice Pilaf Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy