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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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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    • on November 11, 2008

      This is a wonderful recipe! I cut the recipe in half and baked it for about 35 minutes in an 8x8 dish and it was perfect. Great flavor. Next time I will just serve the peas on the side, but I loved the addition of the pine nuts. Will serve this tomorrow with some chicken and I will be back with a photo at that time! Made for Veg*n tag #4.

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    • on August 11, 2008

      Made this last night, very straightforward, very tasty. I didn't have wild rice (THOUGHT I did!!) so used brown rice, still nice and crunchy, and I used fresh peas, since I had just bought some. Just put them in a little earlier. Thanks AJO, for a good healthy recipe that I will make again.

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    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
    31%
    Total Fat 13.5 g
    20%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 183.6 mg
    7%
    Total Carbohydrate 55.3 g
    18%
    Dietary Fiber 5.9 g
    23%
    Sugars 5.0 g
    20%
    Protein 13.8 g
    27%

    The following items or measurements are not included:

    low sodium vegetable broth

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