Mushroom Rice Recipe

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Mushroom Rice

Mason Day III

By
@masond3

My Mom Betty Day has used this recipe for many years. In the early 80's I tweaked it for microwave use. The oven recipe is the preferred method but, the microwave is good as well.


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Comments:

Serves:

6 servings or 4 if you have Hungry People

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 can(s)
13.25 oz. can mushroom, pieces & stems drained
1 c
raw rice (not minute rice)
1 medium
onion diced
2 Tbsp
butter or margarine
2 can(s)
10 1/2 oz cans of beef consomme or beef broth soup
1 tsp
sugar

Directions Step-By-Step

1
Heat oven to 350 degrees. Use a 1-1/2 Quart casserole dish or if you double the recipe you can use a 9x13" baking dish
2
Dice Onion, mix remaining ingredients in to baking dish.
3
Cook 35 - 45 minutes Stir after about 20 minutes. Check after 35 minutes. It is done when most of the liquid is absorbed.
4
Microwave Instructions
Add diced onion and butter to Casserole dish.
Cover and microwave on high for 2 minutes. Stir mixture and continue to microwave for 3 minutes or until onion wilts.
5
Remove from microwave add remaining ingredients and cook for 10 minutes (watch for boil-over. The food is done when liquid has been absorbed.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Hashtags: #mushroom, #rice, #side dish