Make a marvelous Mushroom Rice Pilaf tonight! Toasted almonds and fresh parsley make this Mushroom Rice Pilaf a delightful and savory dinnertime side dish.
What You Need
Original recipe yields 6 servings
3 Tbsp. margarine or butter
2 cups sliced mixed mushrooms
1-1/2 cups instant white rice, uncooked
2 WYLER'S Instant Bouillon Beef Flavored Cubes
2 cups water
3/4 cup PLANTERS Sliced Almonds, toasted
2 Tbsp. chopped fresh parsley
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* 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.