Baked Brown and White Rice with Mushrooms
A hearty, family-pleasing side dish of herb-seasoned brown and white rice with sliced mushrooms.
1/2 cup uncooked brown rice
2 tablespoons butter or margarine - divided use
1/2 cup chopped onion
2 cups chicken or beef broth
1/4 teaspoon dried thyme leaves
1/8 teaspoon ground black pepper
1/8 teaspoon dried basil leaves
1 1/2 cups sliced mushrooms
1/2 cup uncooked white rice
2 tablespoons chopped parsley
- Place brown rice into shallow 2 to 3-quart baking dish.
- Melt 1 tablespoon butter in 2-quart saucepan over medium-high heat. Add onion; cook and stir 3 to 5 minutes until onion is tender. Add broth, thyme, pepper and basil. Bring to a boil; pour over rice. Cover and bake at 350°F (175°C) 30 minutes.
- Melt remaining 1 tablespoon butter in same saucepan; add mushrooms. Cook and stir 3 to 5 minutes or until tender; remove from heat. Add mushrooms and white rice to brown rice. Cover and continue to bake until rice is tender, about 30 minutes more. Add parsley; stir gently.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.