Ingredients
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1 1/2 cups long grain brown rice or 1 1/2 cups long grain white rice
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3 cups chicken broth
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3 tablespoons butter
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8 ounces mushrooms, sliced
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4 green onions, finely sliced
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1 tablespoon fresh lemon juice
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3 tablespoons dry white wine
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1/4 cup fresh parsley, chopped or 1 tablespoon dried parsley
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1/4 teaspoon salt
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1/2 teaspoon pepper (or to taste)
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2 tablespoons butter, melted
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1/3 cup cashews, chopped
Instructions
- Pre-heat oven to 350°F.
- Cook rice with broth in an automatic rice cooker.
- In a skillet, melt butter over med-low heat, and sauté onions and mushrooms until onions are soft but not brown.
- Remove from heat, and add lemon juice, wine, parsley, salt, and pepper.
- Combine with cooked rice.
- Drizzle with melted butter.
- Refrigerate until needed.
- Bake, covered, until heated through (30-45 minutes).
- Before serving, sprinkle with chopped cashews to garnish.