Mushroom Oven Rice
When I was growing up, my dad, brother and I couldn't wait to get to the table when Mom was serving this delicious rice dish. With lots of fresh mushrooms and celery stirred in, it tastes so good you're sure to want seconds! -Cindy Kufeldt, Orlando, Florida
Ingredients
- 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
Reviews
Very tasty and quick to have ready ahead. We had company of 6 so l 1 1/2 times the recipe, good thing l did because there was about 1 cup left. I served it with the citrus spiced ham , very nice combo. I would make this again. Janet. VFE
I thought this was good. I would make this again. Thanks for sharing.
Very good recipe.. The only change I make is to add more onion and celery. This is a good dide dish for Thanksgiving.
This is an excellent recipe! I often season and brown some chicken tenders to place on top of the rice.
I altered the recipe for my personal health concerns. I used olive oil instead of butter. I used parboiled/minute brown rice, I decreased the oven time to about 25 ish minutes and added flax seed. I served it with canned beans to make sure I got enough complete protein. I am on my way out now to buy fresh celery and mushrooms so I can this for dinner. Thnx for posting.
I have been making this dish for several years now, and it is not only delicious, but convenient, as it bakes at the same time and oven temp as many of my chicken recipes. A household favorite.
I loved this! I made it with brown rice and dry minced onion and it tastes like a wild rice medley. Yum!! Will definitely be using this often as a side dish recipe.
It was so good! The kids, the men, the women, all loved it.
Great!
This is awesome. We've also added leftover cooked chicken to make it a main course. So easy and so delicious.