Herbed Rice Pilaf
The rice in this baked pilaf is first sautéed until golden brown, giving the dish a richer flavor.
2 cups rice, uncooked long grain
1 cup chopped celery
3/4 cup sliced mushrooms
1 1/2 tablespoons extra virgin olive oil
4 cups broth, chicken
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon minced oregano
1 teaspoon minced thyme
- In a skillet over medium heat, sauté rice and celery in the olive oil, adding the mushrooms just before the celery becomes tender. The rice should be slightly browned.
- Spray a 2 quart casserole with nonstick cooking spray, and spoon in the contents of the skillet. Combine all remaining ingredients and pour over the rice mixture. Cover and bake in a preheated oven at 325°F (160°C) for 50 minutes or until the rice is done.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.