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BAKED RICE - with Mushrooms, Onions & Pine Nuts: Submitted by: Valerie Stoiantsis | Date Added: 28 Jul 2010
Listed in: Side Dishes

2 - cups of Rice (long grain) I use Brown rice (your choice)
1 - carton (4 cups) low sodium Chicken Broth
1 - lg Onion - chopped
2 - cloves of Garlic - minced
16 - Mushroom caps - brush clean.. never wash (slice - discard stems for another use) OR BETTER YET.. buy presliced and you are ready to go.
1/2 - cup of Toasted Pine Nuts (or sometimes called Pignolia Nuts)
4 - shakes of VALERIE'S STEAK N' CHOP SEASONING (you can always add more if needed later). I sometimes use valerie's
Extra Virgin Olive & Canola Oil

Cooking Instructions

PRE-SET OVEN TO 350 deg. F.

Place oven rack 2nd. from bottom
Wash Rice until water runs clear (let drain in strainer)
In pot take Extra Virgin Olive Oil and go once around, then do the same with the Canola Oil. This prevents the Olive Oil from burning, BUT you get an excellent flavour from both combined.
Place chopped Onions in heated oil and saute until they are soft and translucent. STIR
add minced Garlic or your granulated garlic and stir
add sliced Mushrooms and brown with the onions & garlic
stir in Pine Nuts (or Pignolia Nuts) and STIR
add 4 shakes of VALERIE'S SEASONING - STIR
Stir in drained rice of your choice
Add Chicken Broth - STIR and bring to a soft boil (this is the time to taste to see if you need more SEASONING) if so ADD and STIR
Place mixture in roasting pan- then shake pan to distribute Rice
Cover roasting pan tightly with aluminum foil
Place mixture in roasting pan in oven and bake for 30 mins.
Turn pan around and bake for another 30mins.
Remove from oven, open foil at corner (BE CAREFUL), let steam escape, remove foil completely.
Take slotted spoon - stir rice mixture as the mushrooms and pine nuts will be on the top, by stirring this will distribute the mushrooms and pine nuts throughout rice.

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