Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Great recipe. One of my parents favorite dishes. They expect to have this everytime they visit.

Ingredients Nutrition

Directions

  1. In a large skillet, saute the rice in butter for 2 minutes or until golden brown.
  2. Add celery and onion; cook and stir for 2 minutes.
  3. Add mushrooms; cook and stir until the celery is tender.
  4. Pour into a greased 1 1/2 quart casserole dish.
  5. Stir in the broth, water, soy sauce and parsley.
  6. Cover and bake at 350 degrees for 45-50 minutes or until liquid is absorbed and rice is tender.

Reviews

Most Helpful

Good rice dish. I used vegetable broth instead of chicken and 8 oz. of sliced mushrooms. It turned out nicely.

Daphne2002 June 05, 2002

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.

dannhill March 16, 2011

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.

zoey2121 September 25, 2012

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