| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Rice | 4 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1 | c | Long-grain rice |
| 1 | md | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1 | sm | Bell pepper; chopped |
| 1/4 | ts | Garlic powder |
| 1 | ts | Ground cumin |
| 1 | tb | Worcestershire |
| 1/2 | ts | Salt and pepper |
| 1 | cn | (4-oz) mushrooms; chopped or sliced |
| 2 | cn | (10.5-oz) consomme |
INSTRUCTIONS
Melt butter in heavy skillet or heavy pot. Add rice and simmer until rice begins to brown. Add celery, onions and bell peppers and cook until wilted. Add consomme, Worcestershire, seasoning and liquid from mushrooms. Let come to a boil. Cover tightly and simmer 25 minutes, until rice is tender and liquid is absorbed. Stir mushrooms into rice, cover and allow to stand 5 or 10 minutes to plump. Serve with ham, rib roast or chicken. MRS B.P. JACKSON (GEORGIA ETTA) HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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