Rice Sour Cream Pilaf
|Canned sliced mushrooms||4 Ounce (1 Can)|
|Chicken broth||1 Cup (16 tbs)|
|Precooked rice||1 1⁄3 Cup (21.33 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Drain liquid from mushrooms.
Measure and add chicken broth to make 2 1/4 cups.
Combine with mushrooms, rice and butter in a buttered 1-quart casserole.
Cover and bake in a 375° F.oven for 20 minutes or until rice is tender.
Remove from oven, stir in sour cream and serve.