Rice Dressing Recipe

By dette

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

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

Details

Servings 10
Preparation time 35mins
Cooking time 65mins
Adapted from tasteofhome.com

Preparation

Step 1

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.