Rice Dressing
This yummy rice mixture is a delightful change from our traditional corn bread dressing. To make it a meal in itself, I sometimes add finely chopped cooked chicken and a little more broth before baking. —Linda Emery, Bearden, 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
Reviews
Served it with pork ribs. It was a hit.
My rice lovers said this was the best rice they had ever eaten!
It was a wonderful alternative to traditional dressing. I added the cooked giblets from the turkey to the mixture. My family loved it!
In place of the 2 cans of mushrooms I put the turkey neck, gizzard and liver in the bottom of a casserole and put the rice stuffing over it, cover and bake. Then stuff turkey with bread dressing. This is a must for our family. Everyone loves the dressings!
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Delicious! I wasn't sure just 1 1/2 cups rice would make enough to fit into a 9x13 but it did! Will make this again and again.
My sil brought this to our family reunion over the weekend and everybody wanted the recipe.....it is DELICIOUS!!
I just made this side dish for my husband and our 3 sons. It was a hit! Our oldest son, a 19 year old college freshman, said, "This is the best rice dish I've ever eaten!" I will definitely be making this easy to prepare side dish again.
This is the best. My son was allergic to corn when we found the recipe and to me it as good as the cornbread dressing!!!! EXCELLENT! We make it every year even though my son can now have the cornbread dressing. It is a big hit whenever I take it anywhere.
I have made this many times over the years--yummy!