Rice Dressing Recipe

This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes will add finely chopped cooked chicken and a little more broth before baking. -Linda Emery, Tuckerman, Arkansas

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

35

minutes

TOTAL TIME

65

minutes

SERVINGS

10

servings

PREP TIME

35

minutes

TOTAL TIME

65

minutes

SERVINGS

10

servings

Adapted from tasteofhome.com

Ingredients

  • 4

    cups chicken broth, divided

  • 1-1/2

    cups uncooked long grain rice

  • 2

    cups chopped onion

  • 2

    cups chopped celery

  • 1/2

    cup butter, cubed

  • 2

    cans (4 ounces each) mushroom stems and pieces, drained

  • 3

    tablespoons minced fresh parsley

  • 1-1/2 to 2

    teaspoons poultry seasoning

  • 3/4

    teaspoon salt

  • 1/2

    teaspoon pepper

  • Fresh sage and thyme, optional

Directions

In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until tender. Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining broth. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with sage and thyme if desired. Yield: 10-12 servings. Nutritional Facts 1 serving (3/4 cup) equals 173 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 589 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.

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