Wild Rice Pilaf

My Garden Life
March 26, 2018

Servings: 9-12


1 1/4 cups water

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 1/2 cups uncooked wild rice

1 tablespoon butter

3 cups mushrooms, sliced

1 cup onion, chopped

1/2 cup fresh parsley, finely chopped

1/3 cup slivered almonds or chopped pecans, toasted

1/3 cup raisins or other dried fruit

3/4 teaspoon poultry seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray


Bring the water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat and simmer for one hour or until tender. Drain.

Preheat oven to 325° F. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms and onion; sauté for 6 minutes. Remove the skillet from heat; stir in parsley and next five ingredients (parsley through pepper).

Combine the rice and mushroom mixture in a 2-quart casserole dish that is coated with cooking spray. Cover and bake at 325° F for 25 minutes.


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