MUSHROOM RICE

Baked rice in beef broth with mushrooms and green peppers.   Serves 4

3 tbsp Butter 50 mL
1 Medium onion, finely chopped 1
1 Small green pepper, chopped 1
6 to 8 Mushrooms, sliced 6 to 8
1 can Beef broth 1 can
3/4 cup Water 175 mL
1 cup Long grain rice 250 mL
Salt and Pepper to taste

Preheat oven to 350°F [180°C]
Saute onion, mushroom and green pepper in butter for 3 minutes.  Ad rice, stir and cook just long enough to  coat, about 2 minutes.  Add beef broth and water, mix well.  Turn into a 2 quart [2 L] casserole dish, cover and bake 30 minutes or until liquid has gone and rice is tender.

NOTE: Make extra and freeze some for  later.


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