Mushroom Rice Pilaf

Sautéed fresh mushrooms with rice simmered in broth ... top with toasted almonds.  The perfect side-dish!!

Makes 6 Servings

6 Member Ratings


3 Tbsps butter
1 cup mushrooms, sliced
2 cups Minute® White Rice or Minute® Brown Rice, uncooked
1 can (14 oz.) beef broth
2 Tbsps parsley, chopped
3/4 cup toasted sliced almonds, divided


  • Melt butter in large skillet on medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender.
  • Add rice and broth and bring to a boil. Cover. Reduce heat and simmer 5 minutes. Remove from heat and let stand 5 minutes.
  • Stir in parsley and almonds, reserving 2 tablespoons for garnish.
  • How to Toast Nuts:  Spread nuts in a single layer on baking sheet. Bake at 350°F for 8-10 minutes or until lightly browned.

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