Rice Casserole Recipe
Ingredients
| Celery | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Margarine | 1/2 Teaspoon | |
| Brown rice | 3/4 Cup (16 tbs) | |
| Boiling water | 2 Cup (16 tbs) | |
| Mushrooms - 1 can (4-ounce), drained | ||
| Chicken bouillon powder - 2 teaspoons | ||
Directions
GETTING READY
1) Preheat oven to 350° F.
MAKING
2) Take a saucepan and heat margarine in it. Add celery and onion. Saute until vegetables become tender.
3) Take a 2 quart casserole and add the sauteed vegetables to it. Stir in all the other ingredients and mix well.
4) Cover and bake for about 1 1/4 hours or until rice absorbs all water.
SERVING
5) Remove from oven and serve hot.
1) Preheat oven to 350° F.
MAKING
2) Take a saucepan and heat margarine in it. Add celery and onion. Saute until vegetables become tender.
3) Take a 2 quart casserole and add the sauteed vegetables to it. Stir in all the other ingredients and mix well.
4) Cover and bake for about 1 1/4 hours or until rice absorbs all water.
SERVING
5) Remove from oven and serve hot.
Chef
