Total Time
1hr
Prep 15 mins
Cook 45 mins

A nice side dish for your favorite meal or serves 3-5 as a vegetarian main course.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350°F.
  2. Cook rice with broth in an automatic rice cooker.
  3. In a skillet, melt butter over med-low heat, and sauté onions and mushrooms until onions are soft but not brown.
  4. Remove from heat, and add lemon juice, wine, parsley, salt, and pepper.
  5. Combine with cooked rice.
  6. Drizzle with melted butter.
  7. Refrigerate until needed.
  8. Bake, covered, until heated through (30-45 minutes).
  9. Before serving, sprinkle with chopped cashews to garnish.
Most Helpful

Fresh & easy dish. Other than the flavour I like the fact you can pre-cook the brown rice ahead of time. Then closer to meal time you can saute your vegys & through it together. Then if you have a convection oven, you have brown rice ready in less than 30 mins. Due to preference, the only change I made was to omit the nuts. All the other ingredients were bang on but found it was only enough for 8 servings. A keeper recipe, thanks for sharing.

5 5

I used long grain white rice with wild rice. I didn't add the butter at the end. The taste was perfect without it. And instead of cashews, I used slivered almonds. I'm so glad to have leftover for tomorrow :) Thanks for this great recipe :)

4 5

Easy way to fancy up rice for a side dish. I would add some dried herbs next time, though, for a little more flavor. Some thyme or rosemary, maybe. I used toasted almond slivers, instead of cashews.