Recipe
Salad
Gourmet Rice Dressing
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. chopped onion | ||
| 1 c. chopped celery | ||
| 1 c. chopped celery leaves | ||
| 1 can(s) (4 oz.) sliced mushrooms, drained | ||
| 1 c. uncooked rice | ||
| 3 tbsp. butter or margarine | ||
| 2 c. boiling gluten-free chicken broth | ||
| 1 tsp. salt | ||
| ¾ tsp. gluten-free curry powder | ||
| ½ c. sliced toasted almonds |
Directions
- Saute onion, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden.
- Turn into a buttered shallow 2-quart casserole dish.
- Stir in chicken broth, salt and curry powder.
- Cover the dish. Bake at 350 degrees for 30 to 35 minutes, or until rice is tender and liquid is absorbed.
- Fluff with fork. Spoon into serving dish and sprinkle with toasted almonds.
Recipe Source:
www.csaceliacs.org