WHEN MY MENU features poultry, I reach for this side dish recipe with its subtle sage flavor. The zesty onion and crunchy celery make a superb combination, and it's easy to make. -Estelle Stimel, Conway, Arkansas
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped green pepper
- 1/4 cup butter, cubed
- 2-1/2 cups cooked rice
- 3/4 teaspoon salt
- 1/2 teaspoon rubbed sage
- Pinch pepper
- In a large skillet, saute onion, celery, mushrooms and green pepper in butter until tender, about 8 minutes. Stir in rice, salt, sage and pepper; reduce heat to low. Cook and stir 3-4 minutes longer or until heated through. Yield: 6 servings.
Originally published as Vegetable Rice Medley in Reminisce July/August 1998, p45
Reviews for Celery Mushroom Rice Medley
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review