Ingredients
4 cups chicken broth, divided1-1/2 cups uncooked long grain rice2 cups chopped onion2 cups chopped celery1/2 cup butter, cubed2 cans (4 ounces each) mushroom stems and pieces, drained3 tablespoons minced fresh parsley1-1/2 to 2 teaspoons poultry seasoning3/4 teaspoon salt1/2 teaspoon pepperOptional: Fresh sage and thyme
Preparation
In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes.
Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining 1/2 cup broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired.
