Mushroom Rice Ring Recipe
Ingredients
| Raw rice | 1 Cup (16 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Salt | 1 Teaspoon | |
| Mushrooms | 1⁄2 Pound | |
| Butter | 2 Tablespoon | |
| Hot bouillion/Water | 1⁄4 Cup (4 tbs) | |
| Black pepper | To Taste, freshly ground |
Nutrition Facts
Serving size: Complete recipe
Calories 1023 Calories from Fat 230
% Daily Value*
Total Fat 26 g40.3%
Saturated Fat 15.8 g79%
Trans Fat 0 g
Cholesterol 64.5 mg21.5%
Sodium 6334.8 mg264%
Total Carbohydrates 173 g57.6%
Dietary Fiber 2.5 g10.1%
Sugars 3.8 g
Protein 20 g39.2%
Vitamin A 15.1% Vitamin C 8.3%
Calcium 3.6% Iron 16.2%
*Based on a 2000 Calorie diet
Directions
2. Preheat oven to moderate (350° F.).
3. Chop the mushrooms and saute them in butter three minutes. Add the bouillon.
4. Combine the rice and mushroom mixture and season to taste with salt and pepper.
5. Spoon the mixture into a greased seven inch ring mold and set in a pan containing one inch hot water. Bake about thirty minutes.
6. Invert the rice on a platter and fill with two to three cups creamed fish or meat.
Chef
