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    Peggy
    Member

    Gourmet Rice Stuffing for 50

    2 quarts chopped onions
    2 quarts celery and celery leaves, sliced
    3 cups canned sliced mushrooms, drained
    2 quarts uncooked Riceland Gold Perfected Rice
    1 cup butter or margarine
    3-1/2 quarts boiling chicken broth
    2 tablespoon salt
    1-1/2 tablespoon poultry seasoning
    1-1/4 quarts sliced toasted almonds

    Saute onions, celery, celery leaves, mushrooms and rice in butter until vegetables are tender and rice is golden. Turn into 12x20x2-inch pan. Stir in chicken broth and seasoning. Cover and bake at 350F for 35 minutes or until rice is tender and liquid is absorbed. Fluff lightly with fork; sprinkle with almonds.

    Serves 50

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