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Description Edit

Makes 6 to 8 servings.

Ingredients Edit

Directions Edit

  1. Cook celery, mushrooms, onion and parsley in butter in large skillet until vegetables are tender crisp.
  2. Add rice, broth, salt and pepper.
  3. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
  4. Add grape nuts and toss lightly.
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