Oven Mushroom Rice
From gkwillow 14 years ago
- 55 mins to make
- Serves 4-6
Quick and easy to assemble side dish that compliments most meat entrees by using either chicken or beef broth. I use basmati rice and the aroma is just wonderful while baking. Leftovers make great fried rice, too - add scrambled egg and a little more soy sauce. Read more Serve with egg rolls. (Source: I think this recipe came from a Taste of Home magazine.) See less
Ingredients
- 1 cup long-grain rice (uncooked) shopping list
- 1/4 cup butter (I use half butter and half olive oil) shopping list
- 1/2 cup finely chopped onion shopping list
- 1/2 cup finely chopped celery shopping list
- 1 cup sliced fresh mushrooms shopping list
- 1 can (14-1/2 ounces) chicken broth shopping list
- 1/3 cup water shopping list
- 1 to 2 tablespoons soy sauce shopping list
- 1 tablespoon dried parsley flakes shopping list
How to make it
- In a 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.
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