Heat the oil in a 1 quart saucepan (or larger). Add chopped onions and saute just until they begin to turn brown. Stir in celery, stir and cook for 1 minute. Add mushrooms, rice, finely chopped parsley, sage, rosemary, thyme, salt and pepper. Mix thoroughly. Pour broth over the mixture. Bring it to a boil. Stir lightly and cover the pan. Lower the heat and simmer for 20 minutes. The liquid should disappear and the rice should be fluffy as you stir it with a fork. Remove from heat and allow to sit (covered) for at least five minutes before serving.
About Onion Festival Rice
Whether you are in Oregon, Texas, or Georgia. you probably have a Onion festival nearby where you can savor the subtleties of different onion varieties. This festival inspired dish is fast and flavorful. Makes 4 servings.
Ingredients
Directions
Heat the oil in a 1 quart saucepan (or larger). Add chopped onions and saute just until they begin to turn brown. Stir in celery, stir and cook for 1 minute. Add mushrooms, rice, finely chopped parsley, sage, rosemary, thyme, salt and pepper. Mix thoroughly. Pour broth over the mixture. Bring it to a boil. Stir lightly and cover the pan. Lower the heat and simmer for 20 minutes. The liquid should disappear and the rice should be fluffy as you stir it with a fork. Remove from heat and allow to sit (covered) for at least five minutes before serving.