Rice and Mushroom

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  • 2 cups    Long Grain Rice
  •  ¾ cup    Onions, diced
  •  ¾ cup    Celery, diced
  •   1 can    Mushrooms sliced (15 oz)
  •    3 tbs    Butter
  • 4 cups    Chicken Bouillon


Drain mushrooms and chop smaller.
In a skillet melt the butter over medium high heat and saute the onion, celery and mushrooms until golden brown.
Transfer the sauteed vegetable to a 2 quart pot.
Add the chicken broth and bring to a boil.
Pour in the rice, stir and simmer for 15 minutes until all the liquid is absorbed

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