 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Ingredients:
4 cups chicken broth, divided |
1 1/2 cups long grain rice, uncooked |
2 cups onions, chopped |
2 cups celery, chopped |
1/2 cup butter or 1/2 cup margarine |
2 (4 ounce) cans mushroom stems and pieces, drained |
3 tablespoons fresh parsley, minced |
1 1/2-2 teaspoons poultry seasoning |
3/4 teaspoon salt |
1/2 teaspoon pepper |
fresh sage (optional) |
fresh thyme (optional) |
Directions:
1. In a saucepan, bring 3-1/2 cups broth and rice to a boil.
2. Reduce heat;cover and simmer for 20 minutes or until tender.
3. Meanwhile, in a skillet, saute onion and celery in butter until tender.
4. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth.
5. Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
6. Bake, uncovered, at 350 for 30 minutes.
7. Garnish with sage and thyme if desired.
8. Yield: 10-12 servings.
|
|