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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushroom Oven Rice Recipe

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This recipe for Mushroom Oven Rice is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. uncooked long grain rice
1/2 c. butter
1/4 c. finely chopped celery
1/2 c. chopped onion
1 c. sliced mushrooms
1 (14.5 oz.) can chicken broth
1/3 c. water
2 tbsp. soy sauce
1 tbsp. dried parsley flakes
Directions:
Directions:
In a skillet, saute rice in butter for 2 min or until golden brown. Add celery and onion, cook and stir for 2 min. Add mushrooms, cook and stir until the celery is tender. Transfer to a greased 1.5 qt. baking dish.

Stir in the broth, water, soy sauce, and parsley. Cover and bake at 350 degrees for 45-50 min or until liquid is absorbed.

 

 

 

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