From "Portland’s Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 cup rice, uncooked
  • 1/2 cup green onions, sliced, including tops
  • 1 tablespoon butter
  • 1/2 pound fresh mushrooms, thinly sliced
  • 1-1/2 cups chicken broth or stock
  • 1/2 cup dry sherry
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper


    Preheat oven to 375 degrees.

    Butter a 7 x 11-inch baking dish and pour in uncooked rice.  In a medium saucepan, saute green onions in butter until softened.  Add mushrooms and continue to saute until mushrooms are softened.  Pour in chicken broth, sherry, salt and pepper.  Bring to a boil, remove from heat and pour over rice in baking dish.

    Cover baking dish, and bake in a 375-degree oven for 25 to 30 minutes or until rice is done.

    SERVES: 6


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