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Mushroom Oven Rice
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |