INGREDIENTS:
1 cup rice, uncooked
1/2 cup green onions, sliced, including tops
1 tablespoon butter
1/2 pound fresh mushrooms, thinly sliced
1-1/2 cups chicken broth or stock
1/2 cup dry sherry
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
TO PREPARE:
Preheat oven to 375 degrees.
Butter a 7 x 11-inch baking dish and pour in uncooked rice. In a medium saucepan, saute green onions in butter until softened. Add mushrooms and continue to saute until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring to a boil, remove from heat and pour over rice in baking dish.
Cover baking dish, and bake in a 375-degree oven for 25 to 30 minutes or until rice is done.
SERVES: 6
TO PREPARE:
Preheat oven to 375 degrees.
Butter a 7 x 11-inch baking dish and pour in uncooked rice. In a medium saucepan, saute green onions in butter until softened. Add mushrooms and continue to saute until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring to a boil, remove from heat and pour over rice in baking dish.
Cover baking dish, and bake in a 375-degree oven for 25 to 30 minutes or until rice is done.
SERVES: 6
