Japanese Rice and Chicken
|Long-grain rice||1 Cup (16 tbs)|
|Onion||1 Medium, sliced thin or chopped|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced celery with leaves||1 Cup (16 tbs), or chopped|
|Green pepper||1 Large, slivered|
|Slivered toasted blanched almonds||1 Cup (16 tbs), or chopped|
|Canned bean sprouts||5 Ounce, drained (1 Can)|
|Chopped cooked chicken||2 Cup (32 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Soy sauce||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
1 Preheat the oven to 350 degrees fahrenheit.
2 In a heavy skillet, melt butter.
3 Add in raw rice, onion and mushrooms.
4 Gently cook, stirring constantly until rice is golden.
5 Mix in the remaining ingredients and stir well.
6 Into a 3-quart casserole, pour the mixture.
7 Cover and bake for 45 minutes or until the liquid is absorbed.
8 Serve hot.