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    You are in: Home / Recipes / Oven-Baked Wild Rice Pilaf With Mushrooms Recipe
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    Oven-Baked Wild Rice Pilaf With Mushrooms

    Oven-Baked Wild Rice Pilaf With Mushrooms. Photo by JanuaryBride

    1/1 Photo of Oven-Baked Wild Rice Pilaf With Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 55 mins

    20 mins

    1 hr 35 mins

    VegSocialWorker's Note:

    From the November/December issue of Vegetarian Times.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Heat oil in a large dutch oven over medium heat. Add leeks and cook for 5 minutes or unil soft, stirring often.
    3. 3
      Raise heat to medium, add mushrooms and cook for 7 minutes, or until liquid has evaporated and mushrooms begin to brown.
    4. 4
      Srir in garlic and thyme, and cook 1 minute or until fragrant.
    5. 5
      Stir in rice. Add wine and soy sauce, simmer 2 minutes or until almost all of the liquid has been absorbed. Add broth and 1 cup of water and return to a simmer.
    6. 6
      Place lid on Dutch oven and bake 45 minutes. Remove lid, and bake 30 minutes more or until most of the liquid has been absorbed.
    7. 7
      Remove from oven, cover and let stand 5 minutes.
    8. 8
      Fold in peas and pine nuts. Season with salt and pepper and serve.

    Browse Our Top Brown Rice Recipes

    Ratings & Reviews:

    • on April 05, 2010


      This was good. Reminded me of Rice a Roni (a good thing!) but homemade and much healthier. I made this as a main course but the flavors weren't complex enough for me to stand up on its own. I'd make this again, but as a side.

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    • on December 19, 2009


      Great rice dish! I used as a side dish for a dinner party and made "as is" except I left out the peas. I double the recipe and baked it a little longer during the covered baking time and then uncovered as stated to finish it up. It was finished a bit before I was ready but I just held it in the dutch oven and it stayed nice and toasty and the rice was great (I was worried it might get mushy). I needed to use several burners on my cook top so it was great that this could be in the oven. Since we aren't vegetarian I might try this with chicken or beef broth next time to see what the flavor difference is. So glad I tried this recipe - it will be made again. (Thanks for your help VegSocialWorker!)

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    • on November 28, 2008


      Delicious: particularly loved - well most of the ingredients, so I was bound to love this recipe! - the wild rice, wine, mushrooms and pine nuts, and I always love leeks and garlic. And I also loved the fact that for much of the cooking time, this could be left unattended. My only changes were that I used 2 leeks (I'd remembered the ingredients incorrectly and had come home with two leeks!), and I used extra stock rather than water. I used my Vegetable Stock. Very clear instructions. Thank you for sharing this flavoursome, healthy recipe! Certainly one I'll make again.

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    Read All Reviews (5)


    Nutritional Facts for Oven-Baked Wild Rice Pilaf With Mushrooms

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 390.8
    Calories from Fat 122
    Total Fat 13.5 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 183.6 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 5.9 g
    Sugars 5.0 g
    Protein 13.8 g

    The following items or measurements are not included:

    low sodium vegetable broth

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