Rice and Mushroom Casserole
photo by Elly in Canada
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 118.29 ml long-grain rice
- 59.16 ml butter
- 113.39 g mushroom, sliced
- 118.29 ml chopped onion
- 118.29 ml chopped celery
- 295.73 ml water
- 1 beef bouillon cube
- 2.46 ml salt
- 0.61 ml thyme leaves
directions
- 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.
- 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.
- Pour mixture from skillet over rice in casserole. Cover and bake 35 minutes or until all liquid is absorbed.
- With a fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.
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Reviews
-
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.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin