Baked Mushroom Rice
An easy sherried rice pilaf with sautéed green onions, mushrooms and pimientos.
1 tablespoon butter or margarine
1/2 cup sliced green onions
1 cup uncooked rice
1 teaspoon salt
1/2 teaspoon seasoned pepper
1 (2.5-ounce) jar sliced mushrooms with liquid
1/4 cup chopped pimientos
1 1/2 cups chicken broth
1/4 cup dry sherry
- Sauté 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 in a preheated oven 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.