Mushroom Rice Pilaf Recipe
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Mushroom Rice Pilaf

By: Anita Miller  
"Convenient canned mushrooms dress up chicken bouillon-flavored rice in this easy recipe from Anita Miller of Sartell, Minnesota. 'I used to prepare this dish when we were first married,' Anita notes. 'Now that the kids are grown and we're retired, I'm using it again.'"

Rating: This weblink has been rated 41 times with an average star rating of 4.6 Read Reviews (37)

Rate/Review | 987 people have saved this

Prep Time:
5 Min
Cook Time:
20 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 1/4 cup chopped green pepper
  • 2 tablespoons chopped onion
  • 2 teaspoons butter
  • 1 (8 ounce) can mushroom stems and pieces, drained
  • 2/3 cup water
  • 1/3 cup uncooked long grain rice
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon salt
  • Dash pepper

Directions

  1. In a saucepan, saute green pepper and onion in butter until tender. Add mushrooms; heat through. Stir in the water, rice, bouillon, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 14-16 minutes or until liquid is absorbed and rice is tender.

Footnotes

  • Nutritional Analysis: 3/4 cup equals 183 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 973 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2008 by EMILYJANE2 
Very great pilaf. We also used chicken broth, wild rice mix, fresh mushrooms and added some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Cranker, the cook and baker 
Very good and very easy! Make exactly as the recipe reads, except I used fresh mushrooms and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 16, 2008 by PamelaSue 
Fantastic! I used 1/2 of a vidalia onion and added 2 cloves of fresh sliced garlic in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 19, 2006 by ASTCLAIR1 
This is pretty good. I didn't use canned mushrooms as I had fresh mushrooms on hand that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2008 by DKPETERS 
I made this and it was great! I used 2 tsp. olive oil in place of the butter and a little... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by SPUNKYCHEF 
This is a nice convenient recipe since everything is a pantry staple. Next time I will try... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2009 by ONIOND 
Great stuff. I used brown rice and wouldn't recommend doing so unless you precook it. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 3, 2009 by Cindy Fountain Supporting Member (Click to learn more about Supporting Membership)
I really liked this recipe although I did make a few changes. I doubled the recipe, added low... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 6, 2009 by Mommy of Five 
I have tried this a couple of different ways. First I increased the serving size to 6, used a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2009 by Goldfishy Army Wife 
Newly married and never cooked before, and this recipe turned out AMAZING. I used a cube of... MORE

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