Rice Pilaf with Mandarin Oranges and Walnuts | Midwest Living

Rice Pilaf with Mandarin Oranges and Walnuts

Rice Pilaf with Mandarin Oranges and Walnuts

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  • Makes: 8 to 10 servings
  • Prep 20 mins
  • Cook 50 mins

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  • 1 cup finely chopped celery
  • 1 cup finely chopped onion
  • 1/2 cup dry white wine
  • 1 1/2 cups coarsely chopped button mushrooms
  • 2 1/2 cups vegetable broth
  • 1/2 cup uncooked wild rice, rinsed and drained
  • 1 1/2 cups uncooked quick-cooking rice
  • Salt and ground black pepper
  • 1 11 - ounce can mandarin orange sections, drained
  • 1/2 cup chopped toasted walnuts


  1. In a 4-quart Dutch oven, cook and stir celery, onion, and wine over medium heat for 5 minutes. Add mushrooms; cook and stir 5 minutes more.
  2. Add vegetable broth and bring to boiling. Add wild rice. Reduce heat. Simmer, covered, for 30 minutes. Add quick-cooking rice. Simmer, covered, 10 minutes more or until rice is tender and broth is absorbed. Transfer rice mixture to a large serving bowl. Season with salt and pepper to taste. Gently stir in mandarin oranges and walnuts. Makes 8 to 10 servings.

Nutrition Facts

(Rice Pilaf with Mandarin Oranges and Walnuts)

Servings Per Recipe 8, calcium (mg) 30, vit. C (mg) 15, carb. (g) 31, vit. A (IU) 389, pro. (g) 6, iron (mg) 2, Fat, total (g) 5, sat. fat (g) 1, fiber (g) 2, sodium (mg) 344, cal. (kcal) 195

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