Rice and Mushroom Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Great side dish to almost any meat, such as roast chicken, broiled fish, steaks....whatever! I've used up small amounts of leftover veggies in this casserole...peas, chopped cooked broccoli - use your imagination. Ingredients:
1/2 cup long-grain rice |
4 tablespoons 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 teaspoon salt |
1/8 teaspoon thyme leaves |
Directions:
1. 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.
2. 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.
3. Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
4. With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.
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