Rice & Mushroom Casserole

This is something that I used to make frequently, then for some reason, forgot all about the recipe. Used to make as in I haven’t made it since my husband and I were first married, so that’s oh, a decade or so? And I have no idea why, it’s just one of those recipes I forgot. I dug the recipe out the other day to serve with the Cornish game hens that I made, and it was as tasty as I remember.

You could most likely use vegetable bouillon instead and make this a vegetarian rice, I don’t see why it wouldn’t work and be delicious as well.

Ingredients needed:
1 cup of long grain rice
4 tablespoons margarine
2 cups of fresh sliced mushrooms
1 cup of chopped onion
1 cup of chopped celery
2 1/2 cups of water
2 beef bouillon cubes

Kick the tires and light the fires to 350 degrees.

 

First, take your rice and in a bare hot pan, brown it. Don’t use the butter, the rice browns from the heat alone. At this point, start your kettle boiling for the water you need.

When it’s beautifully browned like this, put it into the lidded casserole dish that you are going to bake it in.

Take all your veggies and 2 tablespoons of the margarine, and fry them up. You want the mushrooms to lose most of their moisture and the onions and celery to be soft.

Take your 2 cubes of bouillon, and dissolve into the 2 1/2 cups of boiling water. When it’s dissolved, put it into the pan with the veggies, and bring to a boil.

Once it’s boiling, remove it from the stove and pour over the browned rice in the casserole dish.

Bake at 350 degrees for about 35 minutes, until the liquid is all absorbed. Remove from the oven, and lightly toss 2 tablespoons of margarine in, while fluffing the rice. Then serve!


Rice & Mushroom Casserole
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup of long grain rice
  • 4 tablespoons margarine
  • 2 cups of fresh sliced mushrooms
  • 1 cup of chopped onion
  • 1 cup of chopped celery
  • 2½ cups of water
  • 2 beef bouillon cubes
Instructions
  1. Kick the tires and light the fires to 350 degrees.
  2. First, take your rice and in a bare hot pan, brown it. Don’t use the butter, the rice browns from the heat alone. At this point, start your kettle boiling for the water you need.
  3. When it’s beautifully browned like this, put it into the lidded casserole dish that you are going to bake it in.
  4. Take all your veggies and 2 tablespoons of the margarine, and fry them up. You want the mushrooms to lose most of their moisture and the onions and celery to be soft.
  5. Take your 2 cubes of bouillon, and dissolve into the 2½ cups of boiling water. When it’s dissolved, put it into the pan with the veggies, and bring to a boil.
  6. Once it’s boiling, remove it from the stove and pour over the browned rice in the casserole dish.
  7. Bake at 350 degrees for about 35 minutes, until the liquid is all absorbed. Remove from the oven, and lightly toss 2 tablespoons of margarine in, while fluffing the rice. Then serve!

 

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