| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Casseroles, Mushrooms, Rice, Sent to tnt | 8 | Servings | |
INGREDIENTS
| 2 | c | Long grain rice |
| 1/4 | c | Unsalted butter |
| 2 | lg | Onions, finely chopped |
| 1/2 | lb | Mushrooms, thinly sliced |
| 2 1/2 | c | Beef broth |
| 1 | ts | Salt |
| Pepper to taste |
INSTRUCTIONS
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 1 1/4 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@geocities.com> on Jul 5, 1997
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