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Mushroom Oven Rice Recipe

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This recipe for Mushroom Oven Rice, by , is from Westminster Church of God S.A.L.T. Ministry 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!

Pat Calkins


1 c. uncooked long grain rice
1/4 c. butter or margarine
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 c. sliced fresh mushrooms
1 can (14-1/2 oz.) chicken broth
1/2 c. water
1 to 2 T. soy sauce
1 T. dried parsley flakes

Preheat oven to 350. Grease a 1-1/2 qt. or 9"x13" baking pan.

In a skillet, saute 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.
Transfer to a greased 1-1/2 qt. or a 9"x13" baking pan.
Stir in broth, water, soy sauce and parsley into baking pan; cover with foil.
Bake in 350 oven for 45-50 minutes or until liquid is absorbed and rice is tender.

Number Of Servings:
Number Of Servings:
6 servings




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