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Rebecca's Wild Rice Pilaf

Rebecca's Wild Rice Pilaf

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RJG

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • 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

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

kayster
19
2/8/2010

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!

Patti
19
5/14/2009

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.

killybay
15
11/2/2009

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.