Comida Kraft
Recipe Box

Mushroom Rice Pilaf

Mushroom Rice Pilaf is rated 4.0 out of 5 by 40.
Prep Time
10
min.
Total Time
45
min.
Servings

6 servings

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

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What You Need

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Make It

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  • Melt margarine in large skillet on medium-high heat. Add mushrooms; cook and stir 3 to 4 min. or until tender.
  • Add rice; cook 3 min., stirring frequently. Meanwhile, dissolve bouillon in water. Add to rice; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until liquid is absorbed.
  • Stir in almonds and parsley.

How to Toast Nuts

Spread nuts in a single layer on baking sheet. Bake at 350°F for 8 to 10 min. or until lightly browned.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 220
Total fat 13g
Saturated fat 2g
Cholesterol 0mg
Sodium 300mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 0g
Protein 6g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This is a very good meal dish whether as a side dish or by it self. This is a very good meal dish whether as a side dish or by it self. I got to many almonds in it so it wsa a bit chewy but it was good. Great dish if your a vegitarian might be able to use veggie broth instead. Thinking about making this again and putting chicken with it to make it a full meal.
Date published: 2006-07-11
Rated 4 out of 5 by from We eat more rice than potatoes and like to try different combinations. We eat more rice than potatoes and like to try different combinations. The fresh mushrooms add a great flavor. We have substituted brown rice and added a little wild rice to the mix too. This increases the cooking time but it still works well within a thirty minute dinner prep time.
Date published: 2008-03-28
Rated 5 out of 5 by from I tried this recipe although I didn't have the almonds and minute rice. 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.
Date published: 2006-03-17
Rated 5 out of 5 by from I made this recipe as a side dish for Easter dinner and received RAVE reviews! 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.
Date published: 2006-04-18
Rated 5 out of 5 by from This recipe was fantastic. 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.
Date published: 2006-04-11
Rated 5 out of 5 by from I made this today. I made this today. It is really good!! I forgot to stir in the rice before the broth and water, however, it still turned out great. Reheats well. Will definitely make it again. This one is a keeper!!
Date published: 2009-11-19
Rated 5 out of 5 by from I didn't have beef broth so I used chicken broth and it was great. I didn't have beef broth so I used chicken broth and it was great. My husband really liked it and asked for me to make it again. Next time I will try it with the beef broth.
Date published: 2006-05-10
Rated 2 out of 5 by from This recipe was just ok. 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.
Date published: 2005-09-25
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