Molded Pilaf

A mix enhanced with carrots, mushrooms and parsley.
Servings 10
Prep Time


  • 3 1/2 cups Water
  • 4 tbsp Butter or Margarine divided
  • 2 (6.6 ounce) boxes Near East Toasted Almond Mix
  • 1 cup diced carrots
  • 1 1/2 cups diced shitake mushrooms
  • 1/2 cup snipped fresh parsley
  • carrot flowers
  • sprigs of chive


  1. In 3-quart saucepan, bring water and 2 tablespoons butter to a boil. Stir in rice and spice packages and carrots. Return to a boil. Cover, reduce heat to low. Simmer until most of water is absorbed (20-25 minutes). Meanwhile, in small skillet, saute mushrooms in remaining 2 tablespoons butter until tender (4-5 minutes). Stir mushrooms and parsley into rice mixture.
  2. To Serve: Pack pilaf into 8 (3/4 cup) or 12 (1/2 cup) buttered rice molds. Invert onto serving platter or dinner plates. Garnish with carrot flowers and sprigs of chive. Serve immediately.
  3. Tips: Cooked rice mixture in molds may stand at room temperature up to 30 minutes. Reheat, 4 at a time in microwave (HIGH) for 1 to 2 minutes.