Baked Mushroom Rice
With fresh mushrooms and a nice blend of seasonings, this rice recipe complements any meat served as a main course. It cooks in one pot for a no-hassle dish. From Alcy Thorne: Los Molinos, California. Recipe published in Taste of Home December/January 1996.
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- 1/2 cup(s) uncooked long grain rice
- 1 1/3 cup(s) reduced-sodium chicken broth
- 1 cup(s) sliced fresh mushrooms
- 1 medium onion, chopped
- 1/4 teaspoon(s) dried basil
- 1/4 teaspoon(s) dried oregano
- 1/8 teaspoon(s) lemon-pepper seasoning
- Combine all ingredients in a 1-1/2-qt. casserole coated with cooking spray. Cover and bake at 350° for 45 minutes or until rice is tender.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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