Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henry Estate in Dallas, Texas in 1980.

Ingredients Edit

Directions Edit

  1. Combine rice and broth in saucepan then simmer covered until rice is tender and liquid is absorbed stirring occasionally.
  2. Sauté mushrooms and onion in butter in separate pan over low heat until lightly browned then combine cooked rice, vegetables and butter and season with salt and pepper.
  3. Serve immediately.
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