INGREDIENTS
1 cup uncooked long grain rice
1/4 cup butter or margarine
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 cup sliced fresh mushrooms
1 can (14-1/2 ounces) chicken broth
1/3 cup water
1 to 2 tablespoons soy sauce
1 tablespoon dried parsley flakes
DIRECTIONS
In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender. Yield: 6 servings.
Printed from tasteofhome.com
