Save on Pinterest

Mushroom Pilaf

While combing through my grandmother’s recipes, I ran across something I hadn’t seen since childhood. Wishing to revive my memories of Sunday dinners past, I prepared what Grandma called her “pretty pilaf.” I should have doubled the recipe! Not only was it a hit, it was just as I remembered it back in Waukegan, Illinois, where I grew up.
  • Total Time
    Prep: 10 min. Cook: 30 min. + standing
  • Makes
    6-8 servings


  • 1 cup chopped onion
  • 1 cup uncooked long grain rice
  • 1 ounce uncooked spaghetti, broken into 1-inch pieces (about 1/2 cup)
  • 1/4 cup butter
  • 1 can (14-1/2 ounces) chicken broth
  • 1 jar (6 ounces) sliced mushrooms, drained
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh parsley


  • In a large saucepan, saute the onion, rice and spaghetti in butter until onion is tender and spaghetti is golden brown.
  • Stir in the broth, mushrooms, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Remove from the heat; let stand for 10 minutes. Fluff with a fork; stir in parsley.
Nutrition Facts
1/2 cup: 165 calories, 6g fat (4g saturated fat), 16mg cholesterol, 430mg sodium, 24g carbohydrate (2g sugars, 1g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • palmettomum
    Mar 21, 2013

    No comment left

  • angelasandoval
    Aug 27, 2010

    No comment left