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    You are in: Home / Recipes / Rice and Mushroom Casserole Recipe
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    Rice and Mushroom Casserole

    Rice and Mushroom Casserole. Photo by Elly in Canada

    1/2 Photos of Rice and Mushroom Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Hey Jude's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 3
      Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
    4. 4
      With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on September 02, 2011

      45

      This is great, but next time try using Jasmine rice, Ghee instead of butter, and Kosher or Sea salt. I love dishes like this. Good job.

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    • on September 21, 2009

      45

      Great recipe! I did to spec and it turned out great. We had with baked pork shops (another recipe from Recipezaar) Will definitely make again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 30, 2009

      45

      I did not dry fry the rice. I sauteed the 1 medium onion, 1 stalk of celery, added some leftover roast pork cubes and chopped mushrooms. I mixed in the rice, added the water and seasonings. Covered the pan and cooked on low until the rice was tender, then added some sliced zucchini, simmered a couple more minutes and dinner was ready! This is a great recipe, it makes a one pot meal and uses up leftovers!! Next time I will try dry frying the rice, an interesting process.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rice and Mushroom Casserole

    Serving Size: 1 (174 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 206.0
     
    Calories from Fat 107
    52%
    Total Fat 11.9 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 30.6 mg
    10%
    Sodium 662.5 mg
    27%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.9 g
    7%
    Protein 3.2 g
    6%

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