Baked Rice and Mushrooms

2 cups long grain rice 1/4 cup unsalted butter 2 large onions -- finely chopped 1/2 lb. mushrooms -- thinly sliced 2 1/2 cups beef broth 1 tsp. salt pepper to taste

1. Preheat oven to 350 degrees. 2. In a large skillet heat rice, stirring constantly until it turns golden brown. Transfer to an 8 quart casserole dish. 3. In the same skillet, melt the butter; add the minced onions and mushrooms and saut� for five minutes until tender. 4. Bake in the oven for 1 1/4 hours, adding water if necessary to keep moist until rice is tender.


Contributed by: Edit

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