Quick Brown Rice and Mushroom Pilaf

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"This flavorful rice pilaf made with Minute® Brown Rice, mushrooms, onions, celery and chicken broth, is wonderful paired with chicken or pork." — Minute® Rice

Directions

Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.
Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.
Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.

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Reviews More Reviews

Most Helpful Positive Review

Jan 04, 2008

This was a great recipe. I altered the way it was cooked because I didn't have any minute rice on hand. I used regular brown rice and a rice cooker. I added two lumps of chicken boullion to the water I normally would use to cook the rice. When it was nearly cooked through, I added the chopped onion to the rice cooker, and then a few minutes later I added the mushrooms (I skipped the celery because I didn't have any). The flavor of the rice is great with the mushrooms. I added the parsley and walnuts afterwards. Delicious. I'd make this again, it's healthy, and really improves the taste of boring plain brown rice.

—ERIKABATEMAN

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Most Helpful Critical Review

Nov 10, 2009

This was okay. Honestly there was almost no flavor. I love the mushrooms is there but it needs some spice.

—Lillian

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55 Ratings

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Mar 30, 2009

Great taste, but next time I'll use regular brown rice instead of quick rice for the rice its self was a bit lacking.

—Elaine

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Mar 23, 2009

I made this recipe recently and loved it. I did not make any changes to it. I would reccomend low sodium broth just to cut out the sodium. Overall it was simple and quick to make and very tasty. I used baby bella mushrooms and the recipe had a great nutty flavor.

—jennymitch

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Jan 15, 2008

My family loved this brown rice recipe. I added some sodium free chicken instant bouillon to cut down on the sodium content. It was great.

—cint

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Jan 24, 2011

I made some substitutions to this recipe, but it still came out great! It was my first time making a pilaf. I used vegetable broth to make it vegetarian and used pecans instead of walnuts because that's what I had in the house. The biggest change I made was using regular brown rice. I started it in the rice maker, but when there was 10 minutes left on it, I stopped it to finish it as the recipe states. It turned out just fine! I'll be making this again.

—WHIRLEDPEAS

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Mar 22, 2010

Great recipe made it tonight. Did not have minute rice so used long grain brown added more broth to 2 cups of rice and also added carrots. took longer about 20 minutes but very good. thanks for sharing the recipe

—ALEXKEV

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Oct 23, 2009

we enjoyed this dish served with salmon. I didn't have any fresh mushrooms, so I subbed in canned whole baby mushrooms instead, which worked just fine.

—GINAH1

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Nutrition

Calories
161 kcal
8%

Carbohydrates
19.5 g
6%

Cholesterol
0 mg
0%

Fat
9.1 g
14%

Fiber
1.9 g
7%

Protein
3.2 g
6%

Sodium
10 mg
< 1%

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

Nutritional Information

Quick Brown Rice and Mushroom Pilaf

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 161
** Calories from Fat: 82

% Daily Value *
** Total Fat 9.1g 14 %
** Saturated Fat 0.9g 5 %
** Cholesterol 0mg 0 %
** Sodium 10mg < 1 %
** Potassium 103mg 3 %
** Total Carbohydrates 19.5g 6 %
** Dietary Fiber 1.9g 7 %
** Protein 3.2g 6 %
** Sugars 0.9g
** Vitamin A 2 %
** Vitamin C 4 %
** Calcium 2 %
** Iron 4 %
** Thiamin 4 %
** Niacin 7 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 8 %

* 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.