Save on Pinterest

Mushrooms & Peas Rice Pilaf

Anything goes in a rice pilaf, so I add peas and baby portobello mushrooms for extra color, texture and a touch of comfort. —Stacy Mullens, Gresham, Oregon
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 package (6.6 ounces) rice pilaf mix with toasted almonds
  • 1 tablespoon butter
  • 1-1/2 cups fresh or frozen peas
  • 1 cup sliced baby portobello mushrooms


  • Prepare pilaf according to package directions.
  • In a large skillet, heat butter over medium heat. Add peas and mushrooms; cook and stir until tender, 6-8 minutes. Stir in rice.
Nutrition Facts
2/3 cup: 177 calories, 6g fat (2g saturated fat), 10mg cholesterol, 352mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • onlymoira
    Mar 27, 2017

    This came out really tasty! I substituted a box mix of wild and brown rice pilaf since that is what I had on hand, didn't change anything else, will make again for sure!

  • shortbreadlover
    Nov 9, 2016

    this is my kind of go to recipe on busy nights. it goes together quickly and my family really like it. i plan to make this again and again

  • bjsilve0
    Jul 19, 2014

    What more can you say but excellent. I could not find rice pilaf with almonds; so I bought some without and just roasted a small amount on the side in a small fry pan and then added them to the mixture at the end.