Sherried Brown Rice Pilaf
|Brown rice||1 Cup (16 tbs), uncooked|
|Fat-free chicken broth||2 Cup (32 tbs) (Plus 1 Cup Water)|
|Water||1 Cup (16 tbs)|
|Fresh mushrooms||3⁄4 Cup (12 tbs), sliced|
|Cooking sherry||3 Tablespoon|
In medium saucepan cook mushrooms in 2 tablespoons of water until slightly tender.
Stir in broth/water mixture and bring to a boil.
Place into a 2-quart casserole, cover and bake at 350 degrees for 1 hour.
Remove from heat and stir in sherry.