READY IN ABOUT 2 hrs

Rebecca's Wild Rice Pilaf

Read Reviews (11)

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

Directions

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.
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.
Bake until rice is tender and the liquid has been absorbed, about 1 hour and 15 minutes. Stir before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 30 mins
READY IN 1 hr 50 mins

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!

—kayster

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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.

—Patti

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13 Ratings

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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.

—killybay

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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.

—rv8erdonna

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Oct 09, 2009

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

—suzybean

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Dec 28, 2010

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

—grace

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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.

—Dino

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May 19, 2010

Very tasty!

—Trishg98

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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.

Nutritional Information

Rebecca's Wild Rice Pilaf

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 170
Calories from Fat: 82

% Daily Value *
Total Fat 9.1g 14 %
Saturated Fat 4.2g 21 %
Cholesterol 17mg 6 %
Sodium 283mg 11 %
** Potassium 174mg 5 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 1.8g 7 %
Protein 4.5g 9 %
Sugars 1.7g
Vitamin A 5 %
** Vitamin C 2 %
Calcium 3 %
Iron 8 %
** Thiamin 7 %
** Niacin 21 %
** Vitamin B6 7 %
** Magnesium 17 %
** Folate 11 %

* 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.