Mushroom Rice Pilaf
|Onion||1⁄2 Cup (8 tbs), minced|
|Celery||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Uncooked regular long-grain rice||1 1⁄2 Cup (24 tbs)|
|Canned button mushrooms||6 Ounce, drained|
|Crumbled thyme||1⁄2 Teaspoon|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
Cook onion and celery in butter until tender; add rice and cook until golden.
Add mushrooms, salt and thyme.
Stir in chicken broth.
Bring to boil; reduce heat and simmer, covered, for 20 minutes.
At this point spoon into greased 2-quart baking dish.
Bake at 325 degrees for 30 minutes.