Name: Baked Mushroom Rice
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

Bread magnifies Christ in two ways: by being eaten with gratitude for His goodness, and by being forfeited out of hunger for God Himself. When we eat, we taste the emblem of our heavenly food – the Bread of Life. And when we fast we say, “I love the Reality above the emblem.” In the heart of the saint both eating and fasting are worship. Both magnify Christ. Both send the heart – grateful and yearning – to the Giver. Each has its appointed place and each has its danger. The danger of eating is that we fall in love with the gift; the danger of fasting is that we belittle the gift and glory in our will-power.

John Piper

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 <[email protected]> on Jul 5, 1997

A Message from our Provider:

“When I grow up, I want to be like Jesus.”