Rice Casserole
Source of Recipe
DeAnn Coote
Recipe Introduction
To make it a meal in itself, add finely chopped cooked chicken and a little more broth before baking.
List of Ingredients
4 C chicken broth, divided
11/2 C uncooked long grain rice
2 C chopped onion
2 C chopped celery
3/4 C EACH of bell peppers, chopped (red, green, yellow)
1/2 C butter or margarine
2 cans (4 oz. each) mushroom stems and pieces, drained
3 T minced fresh parsley
1-2 t cumin or any spice desired
3/4 t salt
1/2 t pepper
Fresh sage and thyme, opt.Recipe
In a saucepan, bring 3-1/2 cups chicken broth to a boil. Add rice and stir; bring to a boil again; reduce heat; cover and simmer for 20 minutes. Meanwhile, in a skillet, saute onion, celery and bell peppers in butter until tender. Stir in rice, mushrooms, parsley, cumin or preferred spice, salt, pepper and the remaining broth. Pour into greased 13 x 9" baking dish. Bake, uncovered, at 350 degrees and 30 minutes. Garnish with sage and thyme, if desired. 10-12 servings.
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