Sherried Brown Rice

By Yankee Magazine

Jul 25 2007

Brown rice is growing more popular every day as people become more nutrition-conscious. And it has a flavor that beats that of white rice by a country mile. Serve this recipe for sherried brown rice with chicken or duck.


Serves 6.


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.