A hearty, family-pleasing
side dish casserole of herb-seasoned brown and white rice with
sliced mushrooms.
Baked
Brown and White Rice with 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.
