This yummy rice mixture is a delightful change from our traditional cornbread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth. —Linda Emery, Bearden, Arkansas
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
Optional: Fresh sage and thyme
In a saucepan, bring 3-1/2 cups broth and rice to a boil. Reduce heat; cover and simmer until tender, about 20 minutes.
Meanwhile, in a skillet, saute onion and celery in butter until tender. Stir in rice, mushrooms, parsley, poultry seasoning, salt, pepper and the remaining 1/2 cup broth. Pour into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30 minutes. Garnish with fresh sage and thyme if desired.