Recipe by Holland House®
"Three types of rice are cooked with white cooking wine, broth, mushrooms, carrots and thyme to yield a truly delicious side dish."
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sliced crimini mushrooms
finely diced onion
long-grain brown rice
Holland House® White Cooking Wine
long-grain white rice
I didn't have any cooking wine, so I just used water, and the family doesn't like mushrooms, so I left them out. Otherwise it was great - I can see all kinds of other add-ins to change it to suit my fancy of the day...like maybe 1/2 cup frozen peas, or 1/4 cup crumbled bacon.
I thought this recipe was very versatile. Great recipe!
This was good - a good reliable side dish. A nice way to incorporate brown rice.
This was a good combo pilaf. I prepared it as published. I thought it could use some more flavor and my wife thought it was fine. I have frozen the left overs for future use.
My husband wanted a healthier side dish to serve with prime rib. I've made this twice in two weeks since this is a perfect lunch to take to work with veggies. I omitted the carrots since I served them in a spring veggie dish, and used fresh thyme. The local grocery store was sold out of crimini mushrooms, so I subbed in baby portabella mushrooms. I cook this in the microwave though, which is my new favorite way to cook rice. Thank you for this awesome potato replacement recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Multi Grain Pilaf
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 59
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