Mushroom Rice Pilaf

photo by:kraft

Rice and fresh mushrooms are simmered in beef broth, then blended with toasted almonds and parsley for a savory side dish.

time

prep:

10 min

total:

45 min

servings

total:

6 servings

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mrsstehley

posted:4/29/2006

SO EASY-AND DELICIOUS. HAD THE FLAVOR OF A MORE COMPLICATED DISH

rita567

posted:4/21/2006

Even my very picky kids liked it!!!

ktklim

posted:4/18/2006

I made this recipe as a side dish for Easter dinner and received RAVE reviews! Everyone bragged about how good this recipe is. I omitted the nuts as a few guests were allergic, but the dish was delicious without them.

bjolin

posted:4/16/2006

Very bland. Think to make it again I would add onion, garlic and pepper.

a cook

posted:4/11/2006

This recipe was fantastic. So easy to prepare and it tastes great. The almonds gave it a great flavor. I will definitly make this again. My husband said this was a keeper! I will definitely make it again.

tubawife

posted:4/9/2006

This dish was delicious! It was so easy and quick. I used vegetable broth instead of beef broth.

a cook

posted:4/4/2006

Really liked this one. Very easy and quick to put together. I toasted the almonds the day before and used canned mushrooms.

shortyliz

posted:3/16/2006

I tried this recipe although I didn't have the almonds and minute rice. I substituted the minute rice for plain long grain rice and the beef broth for chicken broth. It was wonderful. I didn't need to add any extra seasoning.

Rosiecheex

posted:9/25/2005

This recipe was just ok. There was too much liquid because my rice was very soggy. If you use reduced sodium beef broth, add salt, because it was actually very bland.

BAXTER1

posted:11/26/2004

I had to use canned mushrooms instead of fresh mushrooms and it worked just as well. Everyone liked the dish.