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


  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.


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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