This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes will add finely chopped cooked chicken and a little more broth...
Directions In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Meanwhile, in a skillet, saute onion and celery in butter...
- Yield: 10-12 servings
- Cooking time: 30 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 4 cups chicken broth, divided
- 1-1/2 cups uncooked long grain rice
- 2 cups chopped onion
- 2 cups chopped celery
- 1/2 cup butter, cubed
- 2 cans (4 ounces each) mushroom stems and pieces, drained
- 3 tablespoons minced fresh parsley
- 1-1/2 to 2 teaspoons poultry seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- Fresh sage and thyme, optional
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