Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Baked Mushroom Rice
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- #41586
A simple yet tasty baked side dish made with white rice, green onions, fresh mushrooms, chicken broth, and sherry.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
2 comments
ingredients
1 cup uncooked long-grain rice
1 tablespoon butter
1/2 cup sliced green onions
1/2 pound thinly sliced fresh mushrooms
1 1/2 cup nonfat chicken broth
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon black pepper
directions
Preheat the oven to 375 degrees F. Grease a 7x11-inch baking dish.
Place the uncooked rice in the greased baking dish and set aside.
Melt the butter in a saucepan over medium heat. Add the green onions and cook, stirring frequently, until they start to soften.
Stir the sliced mushrooms into the butter and onions and cook, stirring occasionally, until the mushrooms start to give off their liquid.
Add the chicken broth, sherry, salt, and pepper to the mushrooms. Bring the mixture to a boil and let boil for 1 minute.
Carefully pour the mushrooms and liquid into the baking dish. Cover the dish with foil and bake at 375 degrees F for 25-30 minutes or until the rice is tender.
Serve the baked mushroom rice hot.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Hi, this looks very good. Could you tell me if I use long grain brown rice a cup, How much water or broth would be best to add in?
Use the ratio of rice to water called for on the package. For white rice it's 1 cup rice and 2 cups water (this recipe calls for 2 cups of liquid with the broth and sherry - so adjust the broth amount as needed)
WHAT BRAND OF RICE, PLEASE?
Brand? You can use any brand. Just make sure it's plain, long-grain white rice.
October 28, 2010
Been looking for a pilaf recipe that I made about 30 years ago. Couldn't find the cookbook so went to the internet. This is IT! Absolutely the best by any name. For me its rice pilaf.
January 16, 2010
This is excellent....very flavorful! I made it with water and added extra mushrooms and it turned out great. It would pair nicely with chicken & beef. I keep very few recipes, but this one is a keeper.
April 25, 2007
AWESOME and easy to make! This is great to eat with Teriyaki Pork Tenderloin! Yummy!
August 12, 2005
Very easy, very tasty! The only things you really need to measure in this recipe is the amount of rice and the amount of liquid - the rest can be adjusted to taste. If you don't want to use sherry, go ahead and use all chicken broth. The rice came out perfectly done, just make sure you cover the dish tightly to keep the steam in while it cooks. We would definitely make this recipe again.