Ingredients
-
1
-
1/4
-
1/2
-
1/2
-
1
-
1
-
1/3
-
2
-
1
-
-
-
-
-
-
Directions
Mushroom Oven Rice,Great recipe. One of my parents favorite dishes. They expect to have this everytime they visit.,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. used regular chicken broth and lower sodium soy sauce and was fine with the amount of salt in the dish.,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!
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Steps
|
1
Done
|
In a Large Skillet, Saute the Rice in Butter For 2 Minutes or Until Golden Brown. |
|
2
Done
|
Add Celery and Onion; Cook and Stir For 2 Minutes. |
|
3
Done
|
Add Mushrooms; Cook and Stir Until the Celery Is Tender. |
|
4
Done
|
Pour Into a Greased 1 1/2 Quart Casserole Dish. |
|
5
Done
|
Stir in the Broth, Water, Soy Sauce and Parsley. |
|
6
Done
|
Cover and Bake at 350 Degrees For 45-50 Minutes or Until Liquid Is Absorbed and Rice Is Tender. |
