I use brown rice in all recipes which changes timing. My workaround: I saute half an onion and sliced mushrooms in olive oil and butter, then I throw in a bunch of fresh spinach to wilt it (with a little water). I use organic cream of chicken and cream of mushroom soup, and organic skim milk. I then let it simmer on the stove top for 15 minutes to soften the brown rice (stir the pot, or it will stick). Then I dump it into the baking dish, add the chicken, cover and bake. Tonight I'm making it with a splash of sherry - we'll see how it comes out.
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I use brown rice in all recipes which changes timing. My workaround: I saute half an onion...