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Japanese Rice And Chicken

Chef.Foodie's picture
Ingredients
  Butter 2 Tablespoon
  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
  Pepper 1⁄2 Teaspoon
Directions

GETTING READY
1 Preheat the oven to 350 degrees fahrenheit.

MAKING
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.

SERVING
8 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
8

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