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Categories:
chicken broth long grain rice onions celery butter mushroom stems fresh parsley poultry seasoning salt pepper fresh sage thyme
Viewed: 44 - Published at: 2 years agoIngredients
- 4 cups chicken broth, divided
- 1 12 cups long grain rice, uncooked
- 2 cups onions, chopped
- 2 cups celery, chopped
- 12 cup butter or 12 cup margarine
- 2 (4 ounce) cans mushroom stems and pieces, drained
- 3 tablespoons fresh parsley, minced
- 1 12-2 teaspoons poultry seasoning
- 34 teaspoon salt
- 12 teaspoon pepper
- fresh sage (optional)
- fresh thyme (optional)
Method
- In a saucepan, bring 3-1/2 cups broth and rice to a boil.
- Reduce heat;cover and simmer for 20 minutes or until tender.
- Meanwhile, in a skillet, saute onion and celery in butter until tender.
- Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth.
- Pour into a greased 13-in.
- x 9-in.
- x 2-in.
- baking dish.
- Bake, uncovered, at 350 for 30 minutes.
- Garnish with sage and thyme if desired.
- Yield: 10-12 servings.
