Baked Mushroom Rice
- 2 c Long grain rice
- 1/4 c Unsalted butter
- 2 lg Onions, finely chopped
- 1/2 lb Mushrooms, thinly sliced
- 2 1/2 c Beef broth
- 1 ts Salt
- Pepper to taste
1. Preheat oven to 350 degrees.
2. In a large skillet heat rice, stirring constantly until it turns golden
brown. Transfer to an 8 quart casserole dish.
3. In the same skillet, melt the butter; add the minced onions and
mushrooms and saute for five minutes until tender.
4. Bake in the oven for 1 1/4 hours, adding water if necessary to keep
moist until rice is tender.
Recipe by: Sable & Rosenfeld Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter by RecipeLu on Jul 5, 1997
2. In a large skillet heat rice, stirring constantly until it turns golden
brown. Transfer to an 8 quart casserole dish.
3. In the same skillet, melt the butter; add the minced onions and
mushrooms and saute for five minutes until tender.
4. Bake in the oven for 1 1/4 hours, adding water if necessary to keep
moist until rice is tender.
Recipe by: Sable & Rosenfeld Cookbook Posted to TNT - Prodigy's Recipe
Exchange Newsletter by RecipeLu
