Consomme rice

Yield: 6 Servings

Measure Ingredient
3 \N Celery ribs; chopped
1 medium Onion; chopped
1 \N Garlic clove; minced
½ cup Margarine
1½ cup Rice (raw)
2 cans Beef consomme (14-1/2 oz ea)
4 ounces Mushrooms (sliced); drained
\N \N Salt; to taste
\N \N Pepper; to taste

Saute celery, onions and garlic in margarine until transparent. Wash rice; place in casserole. Pour in vegetables and drained mushrooms.

Add undiluted consomme, salt and pepper. Cover and bake at 350 degrees for 1 hour. Do not stir during baking time.

SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987. Contributed by Mildred H. Moore. Typed for you by Nancy Coleman.

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