3/4 cup uncooked rice
1/2 cup roasted and coarsely chopped Oregon hazelnuts
3/4 cup grated Cheddar cheese
1/2 onion, diced
1 8-ounce can sliced mushrooms (6-8 ounces), drained (save liquid)
1 cup chicken broth
1/4 cup soy sauce
Servings: 8
Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased 1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes at 350º. Fluff with fork before serving.
Makes 6 to 8 servings.
Servings: 8
1/2 cup roasted and coarsely chopped Oregon hazelnuts
3/4 cup grated Cheddar cheese
1/2 onion, diced
1 8-ounce can sliced mushrooms (6-8 ounces), drained (save liquid)
1 cup chicken broth
1/4 cup soy sauce
Servings: 8
Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased 1-quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes at 350º. Fluff with fork before serving.
Makes 6 to 8 servings.
Servings: 8
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