Minnesota Wild Rice Pilaf

5 Reviews
ADD YOUR REVIEW
Yield
8 servings (serving size: 1 cup)
October 2000
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 177
  • Caloriesfromfat 27%
  • Fat 5.4g
  • Satfat 1.2g
  • Monofat 2.6g
  • Polyfat 1.1g
  • Protein 6.9g
  • Carbohydrate 27.2g
  • Fiber 2.8g
  • Cholesterol 4mg
  • Iron 1.4mg
  • Sodium 347mg
  • Calcium 21mg

How to Make It

Step 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.

Step 2

Preheat oven to 325°.

Step 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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Ratings & Reviews

SusanK99's Review

Crispy
March 03, 2013
N/A

MomaCatt's Review

SusanK99
January 21, 2013
Fabulous. I used 1 cup of wild rice & 1/2 cup basmati brown rice. Only thing I found was rice cooked about 30 minutes faster than listed and needed about 3/4 of a cup less water. But no matter - extremely tasty. A keeper!

coyote36's Review

coyote36
November 22, 2012
Very tasty recipe! Would definitely make again. I cut down on the cook time by soaking the rice in water about an hour before cooking.

Crispy's Review

carolfitz
December 21, 2011
N/A

carolfitz's Review

MomaCatt
December 25, 2008
Very easy side dish because it can be assembled in advance. Used turkey stock rather than chicken broth. Served with CL's Provencal Turkey Breast, so the rice went into the oven when the turkey came out. While it baked, that was just enough time to make the "au jus" and let the turkey rest.