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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes will add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Tuckerman, Arkansas Ingredients:
4 cups chicken broth, divided |
1-1/2 cups uncooked long grain rice |
2 cups chopped onion |
2 cups chopped celery |
1/2 cup butter, cubed |
2 cans (4 ounces each) mushroom stems and pieces, drained |
3 tablespoons minced fresh parsley |
1-1/2 to 2 teaspoons poultry seasoning |
3/4 teaspoon salt |
1/2 teaspoon pepper |
fresh sage and thyme, optional |
Directions:
1. In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.
2. Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired. Yield: 10-12 servings.
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