Prep 20 mins
Cook 50 mins
Great recipe. One of my parents favorite dishes. They expect to have this everytime they visit.
- 1 cup uncooked long grain rice
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped onion
- 1 cup sliced fresh mushrooms
- 1 (14 1/2 ounce) can chicken broth
- 1⁄3 cup water
- 2 tablespoons soy sauce
- 1 tablespoon parsley flakes
- In a large 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.
- Pour into a greased 1 1/2 quart casserole dish.
- Stir in the broth, water, soy sauce and parsley.
- Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.
Good rice dish. I used vegetable broth instead of chicken and 8 oz. of sliced mushrooms. It turned out nicely.
I have made this rice dish twice. The first time I used low sodium chicken broth, unsalted butter (both on hand) and minced the onion and celery. Baked it in a casserole dish with a lid. It came out a bit dry and needed salt. Comparing the results w/another Zaar member, it should not have been dry.
Last night I made it again using regular broth, salted butter & chopped not minced onion & celery. Added a couple of turns of pepper & a dash of salt. I put a piece of foil over the same casserole dish and then the lid. It was baked perfectly, it needed a better seal. Moist without being soupy. Both times I used 8 big mushrooms, thickly sliced.
Next time I'll add garlic. Good recipe, a definite repeat. Thanks for sharing.
This came out pretty well. I omitted the celery and added a few cloves of garlic. Like some other reviewers stated, this definitely took more than 50 minutes to cook. I'd say I had it in the oven for closer to 70 minutes. I used regular chicken broth and lower sodium soy sauce and was fine with the amount of salt in the dish.