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Rice Dressing




Source of Recipe


Taste of Home magazine






List of Ingredients



• 4 c. chicken broth, divided
  
• 1-1/2 c. uncooked long grain rice
  
• 2 c. chopped onion
  
• 2 c. chopped celery
  
• 1/2 c. butter or margarine
  
• 2 cans (4 oz. each) muschroom stems and pieces, drained
  
• 3 T. minced fresh parsley
  
• 1-1/2 to 2 t. poultry seasoning
  
• 3/4 t. salt
  
• 1/2 t. pepper
  
• Fresh sage and thyme, optional
  






Instructions



1. In a saucepan, bring 3-1/2 c. broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender.
   
2. Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13X9X2-in. baking dish.
   
3. Bake, uncovered, at 350 degrees for 30 minutes. Garnish with sage and thyme if desired.
   






Final Comments


Yield: 10-12 servings. NOTE: can also add additonal broth and finely chopped chicken for a complete meal before cooking.