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Hazelnut-Mushroom Pilaf recipe (Pasta)

Yield: 6 servings

1 cup butter
½ cups uncooked long-grain rice
¼ cups uncooked orzo pasta
½ cups sliced fresh mushrooms
½ cups chopped onion
¼ cups minced celery
2 cups chicken broth
2 tablespoons chopped fresh parsley
¼ teaspoons dried marjoram
¼ teaspoons ground black pepper
½ cups chopped toasted hazelnuts

Posted by MayLoL on Jul 29, 2008


Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.

Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

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Excellent dish for holiday pot luck lunch! A double recipe fits nicely into a 1-1/2 quart pyrex dish. I made the double recipe in a Dutch oven, then transferred it to the pyrex dish. With a double recipe you might want to cut down a bit on the butter. This dish was easy, tasted great, and was popular. Six people asked for the recipe.
Written by Mornseer on Dec 20, 2008

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