Wednesday, December 20, 2006

Homemade Rice-a-Roni

Today I bought 2 shirts at Target, read books to Baby Boy, took a walk with Baby Boy in the Ergo (he hardly ever falls asleep in it anymore; he likes to look around), and started crocheting a hat (it's cold here!). For dinner I made homemade Rice-a-Roni and served it with chicken. Here's the recipe, which can easily be doubled for larger families:

Rice-a-Roni

Ingredients:

-1/4 cup (1/2 a stick) butter
-1 4-oz. can sliced mushrooms
-3 stalks of celery, thinly sliced
-1/4 cup chopped onion
-1 cup white long-grain rice
-3 cups chicken broth
-1/2 teaspoon salt
-3/4 teaspoon oregano

Procedure:

Melt butter in large pot; saute mushrooms, celery, and onion. Add uncooked rice and cook until golden brown, stirring frequently. Add broth, salt, and oregano, and bring to boil. Transfer to covered 2-quart casserole. It will look very liquidy, but the rice will absorb the liquid. Bake at 450 degrees for 45 minutes to 1 hour or until rice is puffy.

I have never tried using brown rice for this recipe. If anyone wants to experiment with cooking times for brown rice, let me know what you come up with.

2 comments:

Anonymous said...

Hey Melissa,

I have enjoyed keeping up with you and your progress with Nolan. I am glad that things are going better for you guys. It's amazing what sleep can do for you and baby. I just posted this morning and updated what's going on with us.
I saw your pictures they're very cute! I don't know if you saw the pic on my blog, but we too were in a living nativity back in Novemeber!
God bless you!

Cheryl Leui said...

I do nearly this same thing all the time with brown rice! The only brand of brown rice that I've found to be dependable and turn out good every time is Mahatma. But give it a try...it does work! Cheryl