Rice Dressing
TOTAL TIME: Prep: 35 min. Bake: 30 min.
YIELD: 10 servings.
This yummy rice mixture is a delightful change from our traditional cornbread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas
Ingredients
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4 cups chicken broth, divided
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1-1/2 cups uncooked long grain rice
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2 cups chopped onion
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2 cups chopped celery
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1/2 cup butter, cubed
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2 cans (4 ounces each) mushroom stems and pieces, drained
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3 tablespoons minced fresh parsley
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1-1/2 to 2 teaspoons poultry seasoning
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3/4 teaspoon salt
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1/2 teaspoon pepper
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Optional: Fresh sage and thyme
Directions
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1.
In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes.
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2.
Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining 1/2 cup broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with fresh sage and thyme if desired.
Nutrition Facts
3/4 cup: 221 calories, 10g fat (6g saturated fat), 26mg cholesterol, 727mg sodium, 29g carbohydrate (2g sugars, 1g fiber), 4g protein.
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