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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. ) . Ingredients:
1 cup long-grain rice (uncooked) |
1/4 cup butter (i use half butter and half olive oil) |
1/2 cup finely chopped onion |
1/2 cup finely chopped celery |
1 cup sliced fresh mushrooms |
1 can (14-1/2 ounces) chicken broth |
1/3 cup water |
1 to 2 tablespoons soy sauce |
1 tablespoon dried parsley flakes |
Directions:
1. 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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