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2 Tbsp. butter
1 large onion, chopped
2 cloves garlic, minced
3/4 tsp. dried thyme leaves
1/2 tsp. sage
1/4 tsp. ground black pepper
1/3 cup flour
2 cans (14.5 oz. each) chicken broth
1 pkg. (16 oz.) mixed frozen vegetables
3 cups cooked Riceland Extra Long Grain Rice
2 cups cooked chopped chicken
1/2 cup chopped fresh parsley
1-1/2 cups baking mix
3/4 cup buttermilk
1/2 cup finely chopped green onions
Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3-5 minutes until onion is tender. Add flour; cook and stir 1-2 minutes. Whisk in broth; cook, whisking 4-6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5-7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook stirring 2-3 minutes more. Place in 2.5-quart casserole dish. (May be prepared one day ahead. Cover and refrigerate. Bring to room temperature before baking.) Combine baking mix, buttermilk and green onions in medium bowl. Gently stir just until dough comes together. Form dough into 9-inch-long log; lightly flour surface and cut crosswise into six half-inch rounds. (Or roll out dough on lightly floured surface to half-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing evenly. Bake in 425 degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately. (From the USA Rice Federation)
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