1 cup uncooked
long grain rice
¼ cup butter
½ cup finely
chopped celery
½ cup finely
chopped onions
1 cup sliced fresh
mushrooms
1 (14½ ounce) can
chicken broth
1/3 cup water
2 Tbs. soy sauce
or Bragg’s amino acid
1 Tbs. parsley
flakes
Preheat oven to
350 degrees. In a large skillet, sauté
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. Pour into a
greased 1½ quart casserole dish. Stir in
the broth, water, soy sauce, and parsley.
Cover and bake for 45-50 minutes or until liquid is absorbed and rice is
tender. 1 hour and 35 minutes
preparation time. Makes 4 servings.
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