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Mushroom Oven Rice

1 cup uncooked long grain rice
1/4 cup butter, cubed
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes

In a large skillet, saute the rice in butter for 2 minutes or until
golden brown. Add celery and onion; cook and stir for 2 minutes. Add
mushrooms; cook and stir until the celery is tender. Transfer to a

Printed from tasteofhome.com Nov 19, 2008

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Mushroom Oven Rice cont.

greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce
and parsley. Cover and bake at 350° for 45-50 minutes or until
liquid is absorbed and rice is tender.

Yield: 6 servings.