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