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Mushroom Rice Casserole
1 cup of uncooked white rice
1/2 cup of slivered almonds
1 small onion, chopped
1 can (4 ounces) of sliced mushrooms, drained*
1/4 cup of butter or margarine
2 cups of water
2 chicken bouillon cubes
2 tablespoons of lemon juice
1 teaspoon of soy sauce
a dash of pepper
4 bacon slices, cooked and crumbled
2 tablespoons of snipped parsley
Sauté rice, almonds, onion, and mushrooms in butter in a
skillet. Stir in water, bouillon cubes, lemon juice, soy sauce,
and pepper.
Heat to boiling. Cover and reduce heat to low. Cook until liquid
is absorbed, about 20 minutes.
Stir in crumbled bacon and parsley. Put into a 1 1/2 quart
casserole.
Bake, covered at 325ºF. for 20 minutes or until heated through.
6 servings
*The drained mushrooms liquid can be used as part of the 2 cups
water called for in the recipe. |
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