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Mushroom Oven Rice
Ingredients:
1 c. uncooked long grain rice
1/4 c. butter
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 c. sliced fresh mushrooms
1 can chicken broth
1/3 c. water
1 to 2 Tbs. soy sauce
1 Tbs. dried parsley flakes
1 c. uncooked long grain rice
1/4 c. butter
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 c. sliced fresh mushrooms
1 can chicken broth
1/3 c. water
1 to 2 Tbs. soy sauce
1 Tbs. dried parsley flakes
photo credit : Dannielle
Directions:
In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1 1/2 qt. baking dish. Stir in broth, water, soy sauce and parsley. Cover and bake at 350 for 45-50 minutes or until liquid is absorbed and rice is tender.
Makes 6 Servings
In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1 1/2 qt. baking dish. Stir in broth, water, soy sauce and parsley. Cover and bake at 350 for 45-50 minutes or until liquid is absorbed and rice is tender.
Makes 6 Servings
Ratings and Comments for Mushroom Oven Rice
 |
Rating: 5
Date : 06/11/2008 Dannielle said :  Excellent! Easy to make. I will definitely make this frequently. |