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Mushroom and Toasted Pine Nut Rice Pilaf

Today I'm sharing a company worthy recipe for Mushroom and Toasted Pine Nut Pilaf is simple enough for any night but sure to impress at your next party or holiday.

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Susanne Susanne Eagan


  • 2 10 oz. packages VeeTee Long Grain White Rice
  • 1/4 cup pine nuts toasted
  • 1 small onion chopped
  • 1 4 oz jar sliced mushrooms
  • 1 cup chicken stock
  • 1/4 cup frozen green peas
  • 2 tablespoons olive oil


  1. Toast pine nuts in a skillet over low heat stirring constantly for about three minutes or unit golden brown and fragrant.
  2. Add olive oil to a stock pot over medium high heat cook onions and mushrooms until tender
  3. Add the VeeTee Long Grain Rice and frozen peas and cook for about three minutes
  4. pour in chicken stock, butter and pine nuts to mixture bring to a boil. Then reduce heat and simmer for ten minutes stirring occasionally.
  5. Remove from heat and serve immediately