Rice and Mushroom Casserole Recipe

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Ingredients:

Serving

1/2 cup long- grain rice
4 tbsp butter
1/4 lb mushroom, sliced
1/2 cup chopped onion
1/2 cup chopped celery
1 1/4 cups water
1 beef bouillon cube
1/2 tsp salt
1/8 tsp thyme leaves

Directions:

Preheat oven to 350°. In a skillet over medium heat, cook rice, stirring constantly, until rice is golden, about 5 minutes (it's no mistake that the rice is 'dry fried' so don't add any butter). Pour rice into a 1-quart casserole dish.
In same skillet, in 2 tablespoons hot butter, cook mushrooms, onion and celery until tender, about 5 minutes. Add remaining ingredients and heat to boiling.
Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	135.68 Kcal (568 kJ)
Calories from fat	103.52 Kcal
		% Daily Value*
Total Fat	11.5g	18%
Cholesterol	30.53mg	10%
Sodium	692.81mg	29%
Potassium	249.54mg	5%
Total Carbs	4.5g	2%
Sugars	1.62g	6%
Dietary Fiber	0.94g	4%
Protein	4.25g	9%
Vitamin C	2.4mg	4%
Vitamin A	0.1mg	5%
Iron	0.3mg	2%
Calcium	27.5mg	3%

Amount Per 100 g
Calories	45.76 Kcal (192 kJ)
Calories from fat	34.91 Kcal
		% Daily Value*
Total Fat	3.88g	18%
Cholesterol	10.3mg	10%
Sodium	233.66mg	29%
Potassium	84.16mg	5%
Total Carbs	1.52g	2%
Sugars	0.55g	6%
Dietary Fiber	0.32g	4%
Protein	1.43g	9%
Vitamin C	0.8mg	4%
Iron	0.1mg	2%
Calcium	9.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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