An easy and tasty baked rice pilaf. Sautéed
green onions are combined with uncooked rice, sliced mushrooms,
pimientos, sherry, chicken broth and seasonings, and baked until
rice is tender and liquid is absorbed.
Baked Mushroom Rice
- 1 tablespoon butter or margarine
1/2 cup sliced green onions
1 cup uncooked rice
1 teaspoon salt
1/2 teaspoon seasoned pepper
1 (2 1/2-ounce) jar sliced mushrooms with liquid
1/4 cup chopped pimientos
1 1/2 cups chicken broth
1/4 cup dry sherry
- Cook onions in butter until soft. Add
rice, salt, pepper, mushrooms, pimientos, broth and sherry. Bring
to a boil; stir.
- Pour into buttered 2-quart baking dish.
Cover with tight-fitting lid or foil.
- Bake at 375°F (190°C) 25 to 30
minutes or until rice is tender and liquid is absorbed. Fluff
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.