Rebecca's Wild Rice Pilaf

Rebecca's Wild Rice Pilaf

RJG

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

1 h 50 m servings 170 cals
Serving size has been adjusted!
Original recipe yields 15 servings

Nutrition

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 283 mg
  • 11%

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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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 18
  1. 22 Ratings

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Most helpful positive review

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

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 ric...

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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!

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 ric...

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 gr...

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

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

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.

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 an...

Just ok. The wild rice definitely takes a while to cook. Longer than the recipe indicates. I didn't feel it was worth it.

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 li...

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