Sherried Brown Rice


1 cup long-grain parboiled brown rice**
2-2/3 cups water
1 teaspoon salt
1 tablespoon butter
1 tablespoon chopped onion
1/2 pound fresh mushrooms, sliced
1/4 cup sherry


Bring the water to a boil. Add the rice and salt. Cover tightly and cook over low heat until all the water is absorbed (about 50 minutes).

Brown the onions in butter and add the sliced mushrooms. Cook 5 minutes or until the mushrooms are soft. Stir in the sherry and mix well with the rice.

**If you use rice that is not packaged parboiled (like “Uncle Ben’s”), it will take longer to cook.


Serves 6.

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