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Wild Rice and Mushroom Pilaf

Wild Rice and Mushroom Pilaf
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Serves 8| Hands-On Time: | Total Time:



  1. Heat 1 tablespoon of the butter in a large saucepan over medium heat. Add the onion and ¾ teaspoon salt and cook, stirring often, until softened, 3 to 5 minutes. Add the rice and cook, stirring, for 30 seconds. Proceed to cook the rice according to the package directions, replacing the water (if specified) with the equivalent amount of chicken broth.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until browned, 6 to 8 minutes. Add the wine and cook, scraping up the brown bits, until evaporated, 1 to 2 minutes.
  3. Fluff the rice and fold in the mushrooms, chives, and remaining two tablespoons of butter.
By December, 2011

Nutritional Information

  • Per Serving
  • Calories 256
  • Fat 9g
  • Sat Fat 3g
  • Cholesterol 11mg
  • Sodium 497mg
  • Protein 6g
  • Carbohydrate 37g
  • Sugar 2g
  • Fiber 4g
  • Iron 1mg
  • Calcium 15mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
The pilaf can be made up to 2 days in advance; refrigerate, covered. Reheat before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.