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.