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serving a spoonful of mushroom rice pilaf from the casserole dish
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Mom's Mushroom Rice Pilaf Casserole Recipe

My mom's mushroom rice pilaf casserole recipe is a favorite vintage recipe. The buttery rice cooks in the oven for an easy side dish.
Course Side Dish
Cuisine American
Keyword mushroom rice pilaf, rice pilaf recipe, the best rice pilaf
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 201kcal
Author Jill McOwen

Equipment

  • 1 9x13 Casserole Dish

Ingredients

  • 1 stick margarine or substitute with butter
  • 1 small sweet onion finely chopped
  • 1 small green pepper finely chopped
  • 1 cup long grain white rice like jasmine or basmati
  • 2 4-oz cans mushrooms stems and pieces drained
  • 2 10.5-oz cans beef consommé

Instructions

  •  Preheat the oven to 350 degrees F.
  • Finely chop both the onion and green pepper.
  • Add one stick of margarine and the chopped onion and green pepper to a large, Pyrex measuring cup (or similar microwave safe dish).
  • Microwave the margarine, onion and green pepper in one minute increments, stirring after each minute, until the margarine (or butter) is completely melted.
  • Drain two cans of mushrooms and add them to a large, clean bowl. 
  • Add the rice, onion and green pepper mixture, and two cans of beef consommé.
  • Stir the mixture until well combined.
  • Carefully pour the rice mixture into a 9x13 casserole dish.
  • Bake the rice on the center rack of the oven at 350 degrees F, uncovered, for one hour.

Nutrition

Calories: 201kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 0.3mg