Rebecca's Wild Rice Pilaf Recipe - Allrecipes.com
Rebecca's Wild Rice Pilaf Recipe
  • READY IN ABOUT 2 hrs

Rebecca's Wild Rice Pilaf

Recipe by  

"A wonderful combination of rice, onions and mushrooms. Great served with chicken!"

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Ingredients Edit and Save

Original recipe makes 15 - 1/2 cup servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Spray a 2 quart stove top and oven-safe baking dish with nonstick cooking spray.
  2. Melt butter in the baking dish over medium heat. Stir in the wild rice and brown rice. Cook and stir for 5 minutes. Stir in the onions; cook for 5 additional minutes. Remove from heat. Stir in the mushrooms and almonds. Pour onion soup and consomme over the rice mixture. Cover with lid or aluminum foil that has been coated with nonstick cooking spray.
  3. Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2010

Here's a tip for those who had trouble with the wild rice cooking. If you use "cracked" wild rice instead of whole wild rice, it will cook in about the same time as the brown rice. Enjoy!

 
Most Helpful Critical Review
May 14, 2009

This had good flavor but be warned mine was not even close to being done in 1 hour and 15 min. Took at least 30 min more and had to add some beef broth as the liquid was absorbed before the rice was fully cooked. Nothing like messing with your main entree when your side needs another 30 min. to finish cooking. This caused me much grief.

 
Nov 02, 2009

Great ingredients! Wild Rice is always tricky when it comes to cooking times. You don't want it to be crunchy or like mush so it is best when it just "pops". There is nothing like this great grain.

 
Sep 28, 2009

This is very good if you love wild rice. As stated by Patti, it took mine about 1 1/2 hours to cook and I had to add more liquid to prevent it from becoming to dry.

 
Oct 09, 2009

This is a delicious dish. I added walnuts instead of almonds and it worked out great.

 
Nov 28, 2012

Loved this recipe! I used chicken broth instead of beef consomme and had to cook it at least 30 more minutes, adding more chicken broth but it was incredibly good! Fixed it for Thanksgiving and there was very little left over...

 
May 24, 2012

I have now made this recipe 4 or 5 times. Every time it has been a huge hit!!! I recently visited friends in Florida and made it for a large group. There was not a bite left over! I did add a little extra broth because I like my rice a bit softer. This recipe is a keeper! Thanks so much for sharing!

 
Oct 09, 2011

This was a big hit! Changed it up by using chicken broth to cook it in the rice cooker & added red & orange peppers, too.

 

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Nutrition

  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 18.7 g
  • 6%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 283 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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