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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Posting in response to a request for a yummy side dish that will feed a crowd. This rice dish will serve 10-12 people. Ingredients:
4 cups chicken broth or 4 cups vegetable stock, 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 |
8 ounces mushrooms, sliced |
3 tablespoons fresh parsley, chopped |
1 1/2-2 teaspoons poultry seasoning |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. In large pot, bring rice and 3 and 1/2 cups of broth to a boil, then lower heat and simmer for 20 minutes or until tender.
2. Meanwhile, melt butter in skillet and saute onions and celery until softened, then add remaining broth and all other remaining ingedients.
3. Combine rice with sauteed vegetables, pour into a greased 13 x 9 baking dish, and bake at 350 degrees for 30 minutes.
4. NOTE: use vegetable stock and margarine instead of chicken broth and butter to make this a vegetarian dish.
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