This recipe has been in the family for years and is a favourite as it is so flavourful.  Give it a try and put your own spin on it.

Ingredients

2 cups white rice (preferably long grain)
2 tablespoons butter
1 cup chopped red onion (or more)
1cup chopped celery (or more)
1 cup chopped mushrooms
4 cups chicken stock (I like to use Better than Bouillon)
¼ cup chopped fresh parsley (approx. – you can use less)

Directions:

Set your oven to 350 degrees.

Melt butter in a large pot over medium heat and add your onion and celery and cook for a couple of minutes or until your onion becomes slightly translucent.  Add your mushrooms and cook until they shrink.  Add your rice and stir thoroughly to ensure that it is heated through and soaks up the butter. 

Put your rice in another oven-proof container with a lid or if your pot is oven-proof and has a tight fitting lid –great.  Mix in your parsley and bouillon and put in oven for 45 minutes.  Try and stir mix a few minutes before it is done to ensure that the mushrooms and parsley are evenly distributed through the mixture as they rise to the top.

This makes a large amount so feel free to adjust down to suit your purposes – you can see that the rice to liquid ratio is simply double so just adjust your veggies to suit you taste … a simple recipe that will make your family very happy … and they are eating veggies!!!

Note:  You can substitute brown rice but will take longer to bake … Allow at least 1.5 hours (check doneness at about 1 hour 15 minutes.)  It may take loger but has a nice nutty flavour and increases the fibre content by 50%.

Nutrition:     8 servings at about 1 cup each

            Calories                       280
            Fat                               20g
            Carbs                          22g
            Fiber                               1g
            Sugar                             1g