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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