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 with fork.
Makes 6 servings.
Recipe provided courtesy
of USA Rice Federation.
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