Recipe: Rice Dressing

Rice Dressing
rec.food.cooking/Rich Byrnes

Basmati rice, already cooked and chilled (about 6 servings)
1 medium onion, diced
1 1/2 cups celery, diced
1 small can sliced button mushrooms
1 Tbsp. olive oil
2 Tbsp. butter
3/4 cup raisins
1 cup chicken broth (approx)
parsley, sage, marjoram to taste
2 small red delicious apples, diced
saffron to color dish (approx 2-3 Tbsp.)

Cook rice ahead of time; place in covered container and chill at least 4 hours (I make it the night before).

In a large Dutch oven, saute onion and celery in olive oil and butter. When onions are translucent, add mushrooms and saute an additional 2 minutes.

Add chilled rice, raisins, and apples; mix well. Blend in parsley, sage, and marjoram to taste. Add enough chicken broth to moisten mixture. Blend in enough saffron so that dish becomes a nice yellow color. Set aside until ready to serve.