Rebeccas Wild Rice Pilaf Recipes
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
REBECCA'S WILD RICE PILAF
A wonderful combination of rice, onions and mushrooms. Great served with chicken!
Provided by RJG
Categories Rice Pilaf
Time 1h50m
Yield 15
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 18.7 g, Cholesterol 17 mg, Fat 9.1 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 4.2 g, Sodium 283 mg, Sugar 1.7 g
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