Rice and Mushroom Casserole

1/2 cup long-grain rice
4 tablespoons butter
1/4 pound mushrooms,sliced
1/2 cup chopped onion
1 1/4 cup water
1 beef bouillon cube (if you’re strict vegetarian, make it vegetable bouillon cube)

Preheat oven to 350°.

Cook rice in butter in skillet, stirring constantly, till nicely browned. Pour into 1-quart casserole dish.

In same skillet, cook up the mushrooms and onions till tender. Add water and bouillon cube. Heat till boiling. Pour over rice in casserole.

Cover and cook at 350° for 40 to 45 minutes.


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