Rating: 4.5 stars
28 Ratings
  • 5 star values: 17
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This a very spicy and tasty recipe, hearty and savory as well! Easy to make!

Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.

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  • Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms and celery. Cook 2 minutes, stirring constantly.

  • Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.

  • Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.

Nutrition Facts

176 calories; protein 4.1g; carbohydrates 19.2g; fat 9g; cholesterol 25.1mg; sodium 456.1mg. Full Nutrition
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