Rice and Mushroom Casserole

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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.

Reviews

[chickendog]

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.

[sometimechef]

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!

[Elly in Canada]

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.