Total Time
55mins
Prep 10 mins
Cook 45 mins

Ingredients Nutrition

Directions

  1. In a saucepan bring water to a boil.
  2. Add rice and stir.
  3. Reduce heat, cover and simmer until tender, about 40 minutes.
  4. Heat butter in a large saucepan over medium heat.
  5. Saute onion until golden brown; add mushrooms and celery.
  6. Cook 2 minutes, stirring constantly.
  7. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly.
  8. Gradually add broth; increase heat to medium-high and bring to a boil.
  9. Boil, stirring, for 1 minute.
  10. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil.
  11. Simmer until heated through.
  12. Serve hot and garnish with parsley.

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