Mushroom Oven Rice

Submitted by ratherbeswimmin

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

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

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

[Daphne2002]

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

 

[dannhill]

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. <br/>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. <br/>Next time I'll add garlic. Good recipe, a definite repeat. Thanks for sharing.

 

[zoey2121]

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.

 

[Gina Farina]

This is a great little go-to recipe and my family and I give it 5 stars. Simple to make; economical and common ingredients; reasonably fast to prepare; and great taste! I did follow one reviewer's suggestion to make sure it was tightly covered and it indeed came out perfect. I did use low-sodium soy sauce because that's all I had, and I did use regular chicken stock and thought it was perfect for saltiness. I hesitated at the use of the soy sauce and might use only 1/2 next time, but only my personal preference regarding flavor. I also used shallots, as I had a bunch getting old and they needed to be put to use. My family of 3 teenage boys and a husband gobbled this up. This recipe is a keeper -- thanks for posting!

 

[rosemere]

This was delicious. We enjoyed it with salmon with a mango salsa and salad. This rice dish brought it all together. Thanks for sharing.