Mushroom Oven Rice

I'm always on the lookout for a delicious side dish to serve with Dr. Sweetpea's meal. If I can't whip something up quickly, he'll always ask if I can make white rice as a side since it's so simple. I think it's so plain that I wanted find an easy but delicious rice side and came across this Mushroom Oven Rice recipe online. Dr. Sweetpea kept raving about how amazing our apartment smelled while the rice was baking in the rice. Needless to say, it only took one bite for him to fall in love with this dish. It smells amazing and tastes fantastic! Definitely a keeper in our household.

Mushroom Oven Rice

(Source: Taste of Home) 

1 cup uncooked long grain rice

1/4 cup butter or margarine

1/2 cup finely chopped celery

1/2 cup finely chopped onion

1 cup sliced fresh mushrooms

1 can (14 1/2 ounces) chicken broth

1/3 cup water

1 to 2 tablespoons soy sauce (I used 1 tablespoon only)

1 tablespoon dried parsley flakes

In a skillet, saute the rice in butter for 2 minutes or until golden brown. Add celery and onion; cook and stir for 2 minutes. Add mushrooms; cook and stir until the celery is tender. Transfer to a greased 1-1/2-qt. baking dish. Stir in the broth, water, soy sauce and parsley. Cover and bake at 350° for 45-50 minutes or until liquid is absorbed and rice is tender.