Recipe by littleturtle
A nice side dish for your favorite meal or serves 3-5 as a vegetarian main course.
Top Review by Mustang Sally 54269
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.
- 1 1⁄2 cups long grain brown rice or 1 1⁄2 cups long grain white rice
- 3 cups chicken broth
- 3 tablespoons butter
- 8 ounces mushrooms, sliced
- 4 green onions, finely sliced
- 1 tablespoon fresh lemon juice
- 3 tablespoons dry white wine
- 1⁄4 cup fresh parsley, chopped or 1 tablespoon dried parsley
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper (or to taste)
- 2 tablespoons butter, melted
- 1⁄3 cup cashews, chopped
Directions See How It's Made
- Pre-heat oven to 350°F.
- Cook rice with broth in an automatic rice cooker.
- In a skillet, melt butter over med-low heat, and sauté onions and mushrooms until onions are soft but not brown.
- Remove from heat, and add lemon juice, wine, parsley, salt, and pepper.
- Combine with cooked rice.
- Drizzle with melted butter.
- Refrigerate until needed.
- Bake, covered, until heated through (30-45 minutes).
- Before serving, sprinkle with chopped cashews to garnish.