Baked mushroom rice
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Long grain rice |
| ¼ | cup | Unsalted butter |
| 2 | larges | Onions, finely chopped |
| ½ | pounds | Mushrooms, thinly sliced |
| 2½ | cup | Beef broth |
| 1 | teaspoon | Salt |
| Pepper to taste | ||
Directions
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 1¼ 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 <recipelu@...> on Jul 5, 1997