articlesforchristians

Ingredients:

• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup chopped Mushrooms
• 1 Cup rice
• 1 finely chopped onion
• 2 tablespoons butter, divided
• 1 cup of water
• 1 cup chicken broth
• 1/3 cup shredded Parmesan cheese
• Chopped fresh parsley, if desired
  1 Large Oven Bag

Directions:

1. Preheat Oven to 400°F. Place Reynolds Kitchens Oven Bag, Large size in a 13x9x2-inch pan.
2. Add flour, salt, and pepper to bag. Gently squeeze the bag to blend ingredients.
3. ADD onion, mushrooms, rice, and 1 tablespoon butter to oven bag. Turn bag several times to mix ingredients. Then arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
4. MICROWAVE water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot.
5. Carefully pour or ladle liquid over ingredients in bag.
6. CLOSE bag at gathers with nylon tie. Cut six ½ inch slits in the top near the tie.
7. BAKE 25 to 30 minutes or until most of the liquid is absorbed. 
8. Let’s stand for 5 minutes.
9. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl.
10. Stir in the remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy.
11. Add additional salt and pepper and garnish with parsley, if desired.