Rice And More
A hearty rice dish packed with savory mushrooms, tender artichoke hearts, crisp celery, and aromatic seasonings. Perfect for family dinners or special occasions, it combines comforting flavors with a touch of citrus brightness, making it a versatile and satisfying meal for vegetable lovers and rice enthusiasts alike.
Ingredients
- 1 cup rice
- 2 1/4 cups water ⓘ
- 1 tablespoon beef bouillon granules ⓘ
- 1 1/2 cups fresh mushrooms, sliced ⓘ
- 1 1/2 cups sliced celery ⓘ
- 1/4 cup butter
- 1 (10 oz.) package frozen artichoke hearts ⓘ
- 1/4 cup chopped green onions ⓘ
- 2 tablespoons pimento ⓘ
- 1 teaspoon grated lemon peel ⓘ
- 1 tablespoon lemon juice ⓘ
- 1/2 teaspoon thyme ⓘ
- 3/4 teaspoon salt ⓘ
Instructions
- In a 3-quart pan, combine rice, water, and bouillon granules; bring to a boil.
- Reduce heat and simmer for 13 minutes.
- Saute mushrooms and celery in butter for 5 minutes.
- Add artichoke hearts, green onions, pimento, lemon peel and juice, thyme, salt, and pepper to cooked vegetables and stir all into cooked rice.
- Turn mixture into a 12 x 7 1/2 x 2-inch pan and bake at 325°F for 1 hour.
- Or freeze unbaked and reheat without thawing, covered, for 1 1/2 hours at 400°F.
- Will keep for 3 months frozen.
Nutrition & Diet Analysis (per serving)
376
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).