Yield: 6 Servings
|3||Celery ribs; chopped|
|1 medium||Onion; chopped|
|1||Garlic clove; minced|
|1½ cup||Rice (raw)|
|2 cans||Beef consomme (14-1/2 oz ea)|
|4 ounces||Mushrooms (sliced); drained|
|Salt; to taste|
|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.