Preheat oven to 350º. Stir together rice, chicken broth, buttermilk, wine, mushrooms, and 1/2 tsp. salt. Spoon rice mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle chicken with pepper and remaining 1 1/2 tsp. salt. Place chicken on top of rice mixture.
Bake, covered, at 350º for 1 1/2 hours or until chicken is done. Sprinkle with parsley just before serving.
*1/2 cup chicken broth may be substituted.
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This is a good basic recipe, which I really appreciated very much. Here's how I punched it up:
I chopped one onion and sauteed it, then added about twice as many mushrooms, then added and sauteed the rice, Then I added 1 tsp Japanese mushroom broth powder (very salty, so no need for salt) white pepper, paprika and black pepper. I also added paprika to sprinkle over the chicken.
Since some members of my family are lactose intolerant, I replaced the buttermilk with more wine, and upon checking in the cooking process, found I need to add another quarter cup.
Turned out great and was a big hit with kids and adults alike. Thanks! I will totally do it again :)
This recipe is very good. It is excellent comfort food and I prepare it for friends when they have been in the hospital or recovering from surgery. I make sure to add plenty of salt and pepper and some paprika and/or Carl's seasoning. I do substitute the chicken broth for white wine sometimes and it is just as good.
I admit I didn't use the jasmine rice, (I just didn't have it on hand), but other than that stayed true to the recipe. I just wasn't impressed. It didn't have much zing. I'll try it once more with the jasmine rice, and will add some onion and celery to boost the flavor and see if that helps.
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