Rice Dressing

Side Dishes | 0 comments

Shared By: Bill and Diane Lott

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 4 cups GF chicken broth, divided
  • 1-1/2 cups uncooked long grain rice
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/2 cup butter or margarine
  • 2 cans (4 oz. each) mushroom stems and pieces, drained (optional)
  • 1-1/2 to 2 teaspoons poultry seasoning
  • 3/4 teaspoons salt
  • 1/2 teaspoons pepper
  • Fresh sage and thyme, optional


  • In a saucepan, bring 3-1/2 cups broth and rice to a boil.
  •   Reduce heat, cover and simmer 20 minutes or until tender.
  •   In a skillet, sauté onion and celery in margarine until tender.
  • Stir in rice, mushrooms, poultry seasoning, salt, pepper, and remaining broth.
  • Pour into a greased 13x9x2 inch baking dish.
  • Bake, uncovered, at 350° for 30 minutes.
  • Garnish with sage and thyme if desired.


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