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Multi Grain Pilaf

Multi Grain Pilaf

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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servings 236 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Melt 2 tablespoons butter in a 6-quart pot. Add mushrooms and onion. Cook over medium-high heat 5 minutes. Add brown and wild rice only. Continue to cook, stirring often, 2 minutes or until bottom of pot starts to brown.
  2. Stir in broth and white cooking wine. Increase heat to high; cover and bring to a boil. Reduce heat to low. Simmer, covered, 30 minutes.
  3. Stir in white rice and carrots. Cover and continue to simmer 20 minutes more or until liquid is absorbed. Stir in thyme and remaining 2 tablespoons butter. Serve immediately or keep warm until ready to serve.

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Read all reviews 10
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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 su...

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 serve...

Delicious! I made it according to the recipe, except I could not find crimini mushrooms, so I substituted baby bella mushrooms. I think that one could leave out the butter at the end to reduce...

Delicious! I followed the recipe more closely than usual, although I did substitute vegetable broth and since I didn't have any white rice I used brown rice and wild rice so had to adjust cookin...

Fantastic..only change was exchanging quinoa for brown rice..good flavor, consistency+ quinoa gave it a little protein boost.

i chose this recipe bc i had some leftover white wine that i wanted to use up.. i cut this in half and used all white rice (1 cup).. i subbed chopped onion for the mushrooms.. used 1.5 cups wate...