Mushroom Oven Rice  Rice  177 reads

Mushroom Oven Rice


250 ml uncooked long grain rice 1 cup
50 ml butter or margarine 1/4 cup
125 ml celery, chopped 1/2 cup
125 ml onion, chopped 1/2 cup
250 ml fresh mushrooms, sliced 1 cup
1 can chicken broth 1
75 ml water 1/3 cup
15 ml soy sauce 1 tbsp
15 ml dried parsley flakes 1 tbsp

In a skillet; saute rice in butter until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until celery is tender.

Transfer to greased 1 1/2 quart (1.5 L) baking dish. Stir in broth, water, soy sauce and parsley. Cover and bake in preheated 350 F (180 C) oven for 45 to 50 minutes or until liquid is absorbed and rice is tender.

Serves 6


Rating 2.80/5
Rating: 2.8/5 (15 votes)
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