This flavorful rice pilaf made with Minute® Brown Rice, mushrooms, onions, celery and chicken broth, is wonderful paired with chicken or pork.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in medium saucepan on medium heat. Add onions and celery; cook 3 minutes or until crisp-tender, stirring occasionally.

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  • Add mushrooms; cook 3 minutes or until mushrooms are tender, stirring occasionally. Add broth; stir. Bring to boil.

  • Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat; let stand 5 minutes. Add walnuts and parsley; mix lightly.

Nutrition Facts

163 calories; 9.1 g total fat; 1 mg cholesterol; 227 mg sodium. 19.7 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/05/2008
This was a great recipe. I altered the way it was cooked because I didn't have any minute rice on hand. I used regular brown rice and a rice cooker. I added two lumps of chicken boullion to the water I normally would use to cook the rice. When it was nearly cooked through I added the chopped onion to the rice cooker and then a few minutes later I added the mushrooms (I skipped the celery because I didn't have any). The flavor of the rice is great with the mushrooms. I added the parsley and walnuts afterwards. Delicious. I'd make this again it's healthy and really improves the taste of boring plain brown rice. Read More
(53)

Most helpful critical review

Rating: 3 stars
04/19/2011
I should've gone with other reviewers on this and used regular rice instead of instant. My family thought the rice was great but I didn't like the rice quality at all. I did substitute chopped almonds for the walnuts since I had them on hand and walnuts make a family member sick. Good flavor - just word to the wise: buy regular rice!! Read More
(2)
60 Ratings
  • 5 star values: 35
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/05/2008
This was a great recipe. I altered the way it was cooked because I didn't have any minute rice on hand. I used regular brown rice and a rice cooker. I added two lumps of chicken boullion to the water I normally would use to cook the rice. When it was nearly cooked through I added the chopped onion to the rice cooker and then a few minutes later I added the mushrooms (I skipped the celery because I didn't have any). The flavor of the rice is great with the mushrooms. I added the parsley and walnuts afterwards. Delicious. I'd make this again it's healthy and really improves the taste of boring plain brown rice. Read More
(53)
Rating: 4 stars
03/30/2009
Great taste but next time I'll use regular brown rice instead of quick rice for the rice its self was a bit lacking. Read More
(17)
Rating: 5 stars
03/23/2009
I made this recipe recently and loved it. I did not make any changes to it. I would reccomend low sodium broth just to cut out the sodium. Overall it was simple and quick to make and very tasty. I used baby bella mushrooms and the recipe had a great nutty flavor. Read More
(12)
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Rating: 5 stars
03/22/2010
Great recipe made it tonight. Did not have minute rice so used long grain brown added more broth to 2 cups of rice and also added carrots. took longer about 20 minutes but very good. thanks for sharing the recipe Read More
(7)
Rating: 4 stars
01/24/2011
I made some substitutions to this recipe but it still came out great! It was my first time making a pilaf. I used vegetable broth to make it vegetarian and used pecans instead of walnuts because that's what I had in the house. The biggest change I made was using regular brown rice. I started it in the rice maker but when there was 10 minutes left on it I stopped it to finish it as the recipe states. It turned out just fine! I'll be making this again. Read More
(7)
Rating: 5 stars
01/15/2008
My family loved this brown rice recipe. I added some sodium free chicken instant bouillon to cut down on the sodium content. It was great. Read More
(7)
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Rating: 4 stars
10/23/2009
we enjoyed this dish served with salmon. I didn't have any fresh mushrooms so I subbed in canned whole baby mushrooms instead which worked just fine. Read More
(6)
Rating: 5 stars
04/06/2010
I loved this recipe. I did make a few changes. I used fresh chicken broth to avoid the extra sodium. I sauteed the onions mushrooms red pepper and celery in olive oil and fresh pepper first and then added black beans.I didn't have walnuts but will definitely add them the next time. Read More
(5)
Rating: 5 stars
05/11/2009
Great recipe! My grocery store was out of Minute Brown Rice so I bought Success Boil-in-Bag cut open 2 bags and simmered for 10 minutes. Went well with my grilled kabobs. Read More
(4)
Rating: 3 stars
04/19/2011
I should've gone with other reviewers on this and used regular rice instead of instant. My family thought the rice was great but I didn't like the rice quality at all. I did substitute chopped almonds for the walnuts since I had them on hand and walnuts make a family member sick. Good flavor - just word to the wise: buy regular rice!! Read More
(2)